Ingredients:

4 egg whites, at room temperature
5 ml. (1 tsp) vanilla
1 ml. (1/4 tsp) cream of tartar or 5ml or 1 tsp lemon juice
1 ml. (1/4 tsp) salt
250 ml. (1 cup) sugar
250 ml. (1 cup) whipping cream (whipped)
500 ml. (2 cups) mixed fresh fruit (strawberries, kiwifruit, passion fruit pulp, etc)

Procedure:

Line a baking sheet with foil. Draw a 23cm (9-inch) circle on the foil. In a large glass or metal bowl, beat egg whites, vanilla, cream of tartar and salt at high speed until soft peaks form. Gradually beat in sugar, 25ml (2 tbsp.) at a time, beating well after each addition and continue beating until stiff, glossy peaks form. Spoon onto prepared cookie sheet within your marked circle, mounding higher around the edge. Bake in preheated oven at 120 degrees Celsius (250 degrees Fahrenheit) for 1-1/4 to 1-1/2 hours until crisp on outside and firm to the touch. Turn off heat and allow to cool with door propped open. Pavlova can be stored in cool, airtight container for several days. To Serve: spread whipped cream in center of shell and top with fresh fruit. Chill until serving time.

Ingredients:

pint Fresh, Ripe Strawberries
3/4 cup Granulated Sugar
1 can (14 oz) can Condensed Milk
6 Eggs
Caramelized Sugar Topping
1/2 cups Granulated Sugar
Mint for Garnish

Procedure:

Optional: Reserve about 4-5 diced fresh strawberries for garnish.

Heat the oven to 350 degrees F.

Caramelize the Sugar for Topping:
Put a heavy skillet or saucepan over medium heat for 30 seconds. Add 1/2 cup granulated sugar. With the back of a wooden spoon, keep sugar moving constantly in skillet until sugar is completely melted, and of a rich medium brown color (caramelized). Pour caramelized sugar into each of the ramekins. Set

Prepare Flan:
Wash the strawberries and remove the stem. Place the strawberries, sugar eggs and condensed milk in to a food processor or blender and blend until strawberries are minced and all ingredients are mixed thoroughly. Ladle the strawberry mixture into each ramekin. Cover each ramekin with aluminum foil.

Place Ramekins in a Water Bath:
Place each ramekin into a large open, oven-proof pan, such as a broiler pan. Add very hot water to the pan. The ramekins should be submerged approximately 3/4 in the water. In Spanish, a “water bath” is called a “bano Maria.”Carefully place the pan on to the middle shelf of the oven and bake for 30 minutes. After 30 minutes, carefully remove each ramekin from the water, uncover and to allow to cool.

Plate, Garnish and Serve:
Once cool, place in refrigerator to chill. When you are ready to serve, run a paring knife around the outside of each ramekin to loosen the flan. Then, place the serving plate on top of each one and flip it over. It may be necessary to tap the ramekin to force the flan to fall out onto the plate. Garnish with fresh strawberries and mint. Serve.

Ingredients:
1/2 lb. finely ground beef or pork
1/2 lb. cellophane noodles
1/2 bunch spinach (about 1 1/2 cup when cooked)
10 mushrooms, fresh or dried
1/2-1 onion chopped
1-2 carrots, shredded or finely slivered
1 tablespoon sesame seed
2 tablespoons sesame oil
1/4 cup soy sauce
2-4 tablespoons sugar
1/2 teaspoon MSG (optional)
2 cloves garlic, crushed & finely chopped
Salt and pepper to taste
Cooking oil

Procedure:

Fry meat in small amount of cooking oil until done and set aside. Cook noodles in boiling water, test for tenderness. They should be soft but firm. Rinse noodles in cold water when done. Cut noodles to 3 or 4 inch lengths. Cook spinach in boiling water, drain, rinse in cold water and drain again. Cut into bite size pieces and set aside. If dried mushrooms are used, wash well and soak in warm water for 15 minutes. If fresh, wash well. Chop mushrooms into small pieces. Over medium heat in wok or fry pan, heat some cooking oil and stir-fry mushrooms, onion and carrots until barely tender. Add meat, noodles, spinach and more oil if needed to prevent sticking. Stir and cook, adding sesame seeds, sesame oil,soy sauce, sugar, MSG, garlic, pepper and salt. Taste as you cook and mix in seasonings, adjusting them to taste. Heat just long enough to heat ingredients and blend flavors. Makes 6 servings.

All ingredients should be at room temperature.

Ingredients:

2 cups sifted cake flour (don’t use self-rising flour), plus more for dusting
1/2 teaspoon baking powder
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground clove
4 teaspoons ground cinnamon
Pinch of salt
3/4 pound unsalted butter (3 sticks), plus more for greasing
1 2/3 cup sugar
4 large eggs
3 large egg yolks, lightly beaten
2 teaspoons vanilla extract
1 tablespoon sifted confectioners’ sugar (for garnish, optional)

Procedure:

Preheat your oven to 325 degrees Fahrenheit. Grease and lightly flour a 9 x 3-1/2-inch tube cake pan (or — my preference — use a nonstick pan of that size, and don’t grease and flour it). In a medium bowl, re-sift the sifted flour along with the baking powder, nutmeg, clove, cinnamon, and salt. Re-sift the flour mixture one more time, then set it aside. In another bowl, beat the softened butter until it is soft and very pliant, about 1 minute (or about 4 to 6 minutes by hand with a wooden spoon). Gradually add the sugar, and beat on high speed until it is pale and fluffy, about 3 to 5 minutes (or about 6 to 8 minutes by hand). Beat in the 4 whole eggs by hand, one at a time, until the butter and egg mixture is light and fluffy, about 2 minutes (or 5 minutes by hand). Add the flour mixture to the butter and egg mixture in 3 equal parts, beating on low speed or stirring with the wooden spoon until the batter is smooth and the flour is well combined with the butter and eggs. Add the lightly beaten egg yolks and the vanilla, and continue to beat or stir until they are well mixed into the batter. Pour the batter into the prepared pan, spreading it until the surface is even. Place the pan on the middle rack of the oven and bake until a toothpick inserted into the thickest part of the cake comes out clean, about 1 hour. This cake will nearly double in size as it cooks. Remove the pan from the oven and set the cake on a wire rack to cool in the pan for 10 minutes. If necessary, run a thin knife around the perimeter and the inner rim of the cake to help detach it from the pan. Invert the cake, turning it out upside down onto a wire rack to finish cooling. Transfer the cake to a serving platter and sprinkle the top with sifted confectioners’ sugar, if desired.