Ingredients:

4 cups apples, peeled, diced
2 cups sugar
2 cups flour
2 eggs
½ cup oil
2 tsp. baking soda
2 tsp. vanilla
2 tsp. cinnamon
1 tsp. salt

Cream Cheese Frosting:
½ cup butter
1 (3 0z.) pkg. cream cheese
1 cup powdered sugar
1 tsp. vanilla

Procedure:

To prepare cake combine apples with flour; toss to coat. Ass remaining ingredients and stir to combine. Batter will be very stiff. Bake in greased 9×13-pan at 350 degrees 45 to 60 minutes. Combine frosting ingredients and beat until smooth. Spread frosting over cooled cake.

Ingredients:

1 chicken.
2 tbsp. melted butter.
salt.
pepper.

Procedure:

Take a clean chicken, make a cut lengthwise the stomach, unfold it and beat it to make carcass flat. Tuck in legs and press wings to the back. Season to taste from both sides. Heat the pan with melted butter, put the chicken on, cover and put the weight on. Cook on average heat for 15 minutes, then turn the chicken over and cook for other 15 minutes.
Make the heat low and cook until done.

Ingredients:

80 grams (3 oz) rice flour
40 grams (2 oz) tapioca flour
30 grams (1 oz) green pea flour
230 grams (8 oz) sugar
700 ml. pandan (screwpine) juice extracted from 20 bunch pandan leaves
1 tsp. concentrated pandan paste (optional)
1 tsp. alkaline water
40 grams (2 oz) rice flour
30 grams (1 oz) green pea flour
1 tbsp. tapioca flour
500 ml. thick coconut milk
1/2 tsp. salt

Procedure:

To prepare green layer:

Combine the ingredients for the bottom green layer in a saucepan and cook over low flame until batters thickens slightly. Pour into a 20 cm (8 in) square, greased tray and steam for 10 to 20 minutes. Open steamer, every 5 minutes to check on cake.

To prepare creamy white layer:

While steaming bottom layer, cook the top layer. Combine all ingredients for the white layer in a saucepan. Cook over low flame until mixture thickens slightly, stirring all the tim. Pour batter for white layer over green layer and steam covered for 20 mins, open the steamer lid every 5 minutes.

To serve:

Cool completely before serving (best done overnight in a fridge). Use very sharp knife, wipe clean after each slice done. Cut into diamond shapes.

Alkaline water is key to this cake. I’ve tried it without using alkaline water and found the texture not as spongy nor the color as vibrant. A small amount goes a long way. Alkaline water is also known as ‘lyre’ water or in Chinese kan sui and can be purchased at any Chinese grocery stores. It is used in making moon cakes as well.

Ingredients:

4 x 175 grams hake cutlets
2 tablespoons plain flour
salt and freshly ground black pepper to season the flour
3 table spoons olive oil
1 large onion
2 wine glasses of white wine
1 wine glass of cold water
500 grams clams
100 grams peas
3 tablespoons of chopped parsley

Procedure:

Scrub the clams and throw out any damaged ones.
Hint: Soak them in cold, salty water which may make them open and get rid of any grains of sand that are inside them. Start by washing the fish and then patting it dry. Season the flour with salt and pepper and then roll the hake cutlets in the flour. Heat the oil in a large frying pan that has a lid and fry the onion slowly until it goes transparent. Add the hake cutlets to the frying pan and cook gently for about 2 to 3 minutes before turning them and cooking them for a further 2 to 3 minutes. Add the wine and water, bring to the boil and add the clams and peas. Put the lid on the pan (this creates the heat which will help the clams to open) and cook for about another 5 minutes or until the clams open. Transfer the fish and the clams to a warm serving plate (throw away any clams that haven’t opened) and keep warm. Add about 2 spoons of the chopped parsley to the liquid in the pan, stir well and check the seasoning. Pour the sauce over the hake and clams, sprinkle the rest of the parsley over the dish and serve immediately. You could serve this with boiled potatoes or, as we like, with mashed potatoes. Makes 4 servings.

Ingredients:

1 pouch (1 lb 1.5 oz) Betty Crocker® oatmeal cookie mix
1/2 cup firm butter or margarine
2 packages (8 oz each) cream cheese, softened
1/2 cup sugar
2 tablespoons all-purpose flour
1 teaspoon vanilla
1 egg
1 can (21 oz) apple pie filling
1/2 teaspoon ground cinnamon
1/4 cup chopped walnuts

Procedure:

Heat oven to 350°F. Spray bottom and sides of 13×9-inch pan with cooking spray. Place cookie mix in large bowl. With pastry blender or fork, cut in butter until mixture is crumbly and coarse. Reserve 1 1/2 cups crumb mixture; press remaining crumbs in bottom of pan. Bake 10 minutes. Meanwhile, in large bowl, beat cream cheese, sugar, flour, vanilla and egg with electric mixer on medium speed until smooth. Spread cream cheese mixture evenly over partially baked crust. In medium bowl, mix pie filling and cinnamon. Spoon evenly over cream cheese mixture. Sprinkle reserved crumbs over top. Sprinkle with walnuts. Bake 35 to 40 minutes longer or until light golden brown. Cool about 30 minutes. Refrigerate to chill, about 2 hours. For bars, cut into 6 rows by 4 rows. Store covered in refrigerator. Makes 24 bars.