PUBLIC MARKS with tags GiftIdeas & recipe

Ingredients Nonstick cooking spray, for pan 1/2 cup cornstarch 1/2 cup confectioner's sugar 1 cup water, divided 3 packages unflavoured gelatin 2 cups granulated sugar 1/2 cup light corn syrup 1/4 teaspoon kosher salt 2-3 egg whites, see above 1 1/2 teaspoons vanilla extract

玫瑰花模 - from 上海街陳枝記

椰汁糕材料 : 熱水 400 ml 魚膠粉 26 g 糖 110 g 淡忌廉 70 ml 椰汁 200 ml 桂花糕材料 : 熱水 250 ml 凍水 200 ml 魚膠粉 23 g 糖 100 g 桂花糖 1湯匙

blueberry cookies adapted from the chocolate chip cookie recipe in Baked I halved this recipe 2 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 1/4 teaspoon ground cinnamon 1 cup (2 sticks) unsalted butter, softened 1 cup firmly packed dark brown sugar 1/2 cup granulated sugar 2 large eggs 2 teaspoons pure vanilla extract 2 cups fresh blueberries raw sugar (or large grain sugar)

鬆餅材料 (約可做12~14片，直徑約6公分的鬆餅) 蛋.....3個 糖.....40g 蜂蜜.....1大匙 低筋麵粉.....120g 泡打粉.....1小匙 牛奶.....40ml 內餡用料： 鮮奶油.....80g (打發後的鮮奶油，並不會完全使用完畢) 糖粉.....20g 芒果.....半顆 做法： 1.將芒果去皮取出果肉後切小丁，備用 2.將鮮奶油隔著冰水以打蛋器攪打至沾取鮮奶油時能完全挺立不滴落 再裝入擠花袋中，放入冰箱冷藏，備用 2.將蛋、糖、蜂蜜倒入大盆中，以同方向持續攪打至蛋液顏色略淺，且質地稍微鬆發 3.再加入過篩的低粉、泡打粉、牛奶，以橡皮刮刀由底下往上翻動的方式，輕輕拌勻 再放入冰箱，冷藏靜置鬆弛約15分鐘，備用 (加入麵粉後要輕輕的拌勻，以避免過度攪拌造成出筋) 4.平底鍋加熱後，以大湯匙挖取適量做法3的麵糊，倒入鍋中呈圓形 以小火慢煎到表面均勻出現小氣泡，再翻面續煎5~10秒後，盛起放涼，備用 (鬆餅翻面續煎時，勿煎過久，以免鬆餅過乾造成口感不佳囉 ◎建議鬆餅不要煎的過大，直徑約6~6.5公分的剛剛好) 5.將做法4的鬆餅分別填入做法1的打發鮮奶油，再擺上芒果丁，並包夾好後 再各別以保鮮袋或保鮮膜包好中，放入冰箱冷凍庫冰凍至鮮奶油變硬，即完成 (鬆餅夾餡之前先刷上少許的蜂蜜水(蜂蜜1冷開水2的比例)，可以增加鬆餅的濕潤度喔)

香蕉核桃蛋糕之所以好吃，是因為使用完全成熟的香蕉，那芬芳的氣味與核桃的爽脆、戚風的鬆軟，是蛋糕好吃的關鍵。

利用酵母達到膨脹的效果，把揉好的麵糰放在冰箱冷藏一夜，早上放進烤箱烘烤就完成了。

3/4 c. butter 1 c. light brown sugar, packed 1 egg 1/4 c. molasses 2 1/4 c. flour 2 tsp. baking soda 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves Granulated sugar Cream butter and sugar; add egg; mix. Add remaining ingredients and mix well. Make into balls the size of walnuts and roll in granulated sugar. Bake at 375 degrees for 9 minutes. These cookies will be very soft to the touch. They harden somewhat when they cool. Do Not Overbake or the cookies will be hard.

Pumpkin Pecan Chocolate Chunk Cookies 2 1/4 cup self-rising flour 3 tsp pumpkin pie spice 3/4 cup butter, room temperature 1 1/4 cup light brown sugar 1 cup sugar 2 tsp vanilla 2 eggs 1 cup canned pumpkin 1 cup chopped pecans 1 1/2 cups semi-sweet chocolate chunks Whisk together flour and pumpkin pie spice. Set aside. In a large mixing bowl, cream butter. Add both sugars and beat until light and fluffy. Add vanilla. Add eggs one at a time and beat until combined. Add flour/spice mixture to sugar mixture in three additions. Alternate with pumpkin in two additions, ending with flour mixture. Stir in chopped pecans and chocolate chunks. Drop on cookie tray lined with parchment paper. Bake at 350 degrees for 10-12 minutes. Makes about four dozen cookies. Let cool.

1 package oreo cookies (divided… use cookie including the cream center) 1 8oz. package cream cheese (softened) white chocolate bark 1. Finely crush 7 cookies in a food processor or place them in a ziploc bag and crush into a fine consistency. Reserve for later. 2. Crush remaining cookies and stir in softened cream cheese. Use the back of a large spoon to help mash the two together. 3. Roll the mixture into 1" balls and place on wax paper covered cookie sheet. 4. Melt chocolate as directed on the package and then dip balls into chocolate, tap off extra and set aside on wax paper covered cookie sheet to dry. You can sprinkle the tops with the 7 crushed cookies for decoration. (I usually eat mine before they make it to this stage.) 5. Once dry, refrigerate and enjoy! Makes about 36 truffles.