Perfect Recipe

Grandma’s Milk Pudding

Ingredients:

4 eggs
2 cups of sugar
1 cup of all-purpose flour
50g parmesan cheese, grated
2 cups of milk

Syrup:
1 cup of sugar
1/2 cup of hot water

Directions:

Place 1 to 2 inches of water in a roasting pan. Place the pan in the oven and preheat to 350°

Syrup:
Put the sugar in the ring mold. Place the mold directly over medium heat. Keep turning the mold until the sugar melts into a golden brown caramel and spoon it up the sides of the mold. Be careful not to burn the sugar and yourself. Add the hot water and mixture with a spoon.

Pudding:
Beat the eggs and sugar until light and smooth. Combine the rest of the ingredients and beat slowly. Pour this mixture into the mold and place it in the center of the roasting pan with water. Bake the pudding in water bath for about 1 hour and 30 mins, it will turn golden brown on top and start separating from the sides of the mold or until a cake tester comes out clean. Let it cool to room temperature and place in refrigerator, preferably overnight (at least 6 hours).
Just before serving, run the tip of a knife around the inside of the mold. Place a deep platter over the mold and invert: the pudding should slide out easily.

Cherry Muffins with Crumb Topping
(18 muffins)

Ingredients:

Topping:

1 cup all-purpose flour
3 tablespoons light brown sugar
2 tablespoons granulated sugar
1 teaspoon baking powder
Pinch of salt
6 tablespoons unsalted butter, melted

Muffins:

1 – 3/4 cups all-purpose flour
2 – 1/4 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup canola oil
3/4 cup whole milk
1 teaspoon pure vanilla extract
1 1/2 cups pitted sweet cherries

Direction:

Preheat the oven to 375°. Line 18 muffin cups with paper or foil liners or spray 2 muffin tins with cooking spray.

Make the topping: In a medium bowl, combine the flour with the brown sugar, granulated sugar, baking powder and salt. Stir in the melted butter, then pinch the mixture until it forms pea-size clumps.

Make the muffins: In a medium bowl, whisk the flour with the baking powder and salt. In a large bowl, combine the sugar, eggs and canola oil and beat with a handheld electric mixer at low speed until combined. Beat in the whole milk and vanilla. Add the flour mixture all at once and beat at low speed until the batter is smooth. Stir in the cherries.

Spoon the batter into 18 of the cups, filling them about three-quarters full. Sprinkle the crumb topping on top of each one and bake for about 30 minutes or until the muffins are golden and a toothpick inserted in the center comes out with a few moist crumbs attached. Let the muffins cool in the pan for 10 minutes before serving.

Apple Muffins

Ingredients:
6 muffins

75g self-raising flour
50g all-purpose flour
1/2 tsp baking powder
2/3 tsp ground cinnamon
1/3 tsp ground nutmeg
4 tbsp sugar
50g melted unsalted butter
1 tbsp honey
1 small egg
55ml milk
1 small apple, cored, peeled, chopped

1/4 tsp ground cinnamon to sprinkle
1/2 tsp sugar para to sprinkle

Directions:

Preheat oven to 180°C. Prepare your ingredients. You will need 6 medium muffin pans. Silicone muffin pans are wonderful to use as they don’t need greasing. Alternatively, line the pans with paper muffin cases.
Sift the flour, baking powder, cinnamon and nutmeg together into a large bowl. The baking powder acts as a raising agent and will help give the muffins a light texture. Stir in the sugar, apples until well combined.
Whisk together the butter, honey, eggs and milk until well combined. Blending the wet ingredients before adding them to the flour mixture makes it easier to evenly combine the two.
Add the milk mixture and the apples to the flour mixture and stir with a large metal spoon until just combined. It is important that the ingredients are only just combined. If the mixture is over-mixed, the cooked muffins will have a tough texture. Spoon the mixture evenly into the muffin pans and sprinkle the sugar and cinnamon misture. Bake the muffins in preheated oven for 20 to 25 minutes or until golden and cooked through. To test if they are cooked, insert a skewer into the centre of one – if it comes out clean, it is ready. Serve warm or at room temperature.

Maize Flour Cake

Ingredients:

4 eggs
2 cups sugar
1/2 cup vegetable oil
1 cup all purpose flour
1 cup maize flour
1 cup hot milk
1 tbsp baking powder

Directions:

Preheat the oven to 180ºC/350ºF. Lightly oil and flour a cake pan.
In a large bowl, sift together the flour, baking powder and maize flour.
In a separeted large bowl, whisk the eggs. Then gradually add the sugar while whisking and whisk for a couple of minutes. Slowly add the oil, and wisk until well blended. Sift the dry ingredients one more time, add to the eggs misture and whisk gently to combine. Fold in the milk and whisk until it is incorporated.
Pour the batter into the prepared cake pan, and bake for 20 minutes. Reduce the heat for 160ºC/320ºF and bake for more 20 to 30 minutes until a cake tester or wooden toothpick inserted in the center comes out clean.
*In my opinion eat while it is still hot…hehe

Hungarian Salty Slices

Ingredients:

Fermentation:

25g active fresh yeast
1 tbsp sugar
1/4 cup warm milk (110 to 115 degrees F)
1/2 cups all-purpose flour

Dough:

1/4 cup warm water
75g butter in room temperature
100g mashed potatoes
1 large egg
1 tsp salt
350g all-purpose flour

Filling:

150g chopped cooked ham
150g mozzarella chopped
100g olives chopped
150g cream cheese
2 tbsp dry parsley or oregano chopped
Salt, pepper and parmesan cheese to taste

Directions:

Preheat the oven to 180ºC/350ºF.
In a mixing bowl, dissolve yeast in sugar. Add the warm milk and the fermentation flour, mix together and allow to rest covered for 15 minutes or let rise until doubled. Add the rest of ingredients and beat until smooth. Stir in enough flour to form soft dough. Turn out dough onto a floured surface and roll into a 16 x 12 inch rectangle. Spread the cream cheese and the rest of the filling over the dough.
Roll up and cut into 1 inch rounds. Place, on a greased baking sheet and let it rise again till doubles. When dough is ready, brush top with egg wash and sprinkle some parmesan cheese.
Bake for 30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm.