Mum's Orange cake

250 gr Butter
250 gr sugar
 4        whole eggs
whisk butter and sugar until butter is white and fluffy, add eggs , one by one, keep on mixing


7.5 gr baking powder
250 gr flour
add baking powder and flour to the mixture.
Zest the oranges and the lemons before you press the juice out, put zests aside.
juice 3 oranges and 2 lemon juice.

250 gr icing sugar
1 - 2 tbls orange and lemon juice


sift icing sugar, add juice and stir until sugar is smooth

Put the dough mixture in a round cake pan and bake on around 175 degree, for around 20 mins.
The lemon and orange zest sprinkle over the hot cake and pour the juice over the hot cake.
After the cake is cooled take it out from the cake pan and brush it over the pastry.

Words Women Normally Use

Words Women Normally Use

FINE
This is the word women use to end an argument when they are right and you need to shut up.

FIVE MINUTES

If she is getting dressed, this is half an hour. 'Five minutes' is only five minutes if you have just been given 5 more minutes to watch the game before helping around the house.

NOTHING

This is the calm before the storm. This means "something," and you should be on your toes. Arguments that begin with 'Nothing' usually end in "Fine"

GO AHEAD

This is a dare, not permission. Don't do it.

LOUD SIGH

This is not actually a word, but is a non-verbal statement often misunderstood by men. A "Loud Sigh" means she thinks you are an idiot and wonders why she is wasting her time standing here and arguing with you over "Nothing"

THAT'S OKAY

This is one of the most dangerous statements that a woman can make to a man. "That's! Okay" means that she wants to think long and hard before deciding how and when you will pay for
your mistake.

THANKS

A woman is thanking you. Do not question it or faint. Just say you're welcome.

DAMPFNUDELN

DAMPFNUDELN
(Yeast Dumplings)

1 lb. flour
6 tablespoons sugar
pinch of salt
1 package yeast
1 teaspoon baking powder
1 cup milk
3 tablespoon buttermilk
1 stick butter (unsalted)
4 eggs
water
oil

Mix all the ingredients and knead into a smooth dough. Set aside in a warm place and let rise for about an hour. Form flat dumplings the size of a coffee cup and let rise for another 1/2 hour. Heat 2 tablespoons butter, 1 tablespoon oil, 1 cup of water, and 1/2 teaspoon salt in a skillet with a lid. (If you prefer a sweet crust, add sugar instead of salt.) Set the dumplings in the skillet, cover with the lid, and let bake for about 15 to 20 minutes. Do not open the lid until the dumplings are done.

Plum Dumplings

Plum Dumplings

2 medium sized potatoes (about 1/2 lb.)
1 cups flour -- (1 to 1 1/4)
1/4 tsp. salt
1 egg
1 tbs. sweet butter -- melted
12 fresh plums -- (12 to 14)
12 sugar cubes -- (12 to 14)
Breadcrumb topping:
3/4 cup bread crumbs
1/2 bar sweet butter, melted (1/2 to 3/4)

Wipe plums clean and dry. If you pit the plums (which is your choice), cut them along their natural seam, just enough to remove the pits, and replace the pits with lumps of sugar (I do this depending on the sweetness of the plums).

Cook unpeeled potatoes, preferably on the previous day, then peel. Grate them on a floured pastry board and combine with flour and salt. Make a well in the center and break in egg and butter (amount of flour depends on the mealiness of the potatoes). Start with a small amount of flour and work ingredients together; if necessary, add more flour until you achieve a medium-soft dough.

Work dough with floured hands into a roll about 2 inches thick. Cut into 3/4 inch slices. On a generously floured board and with floured fingertips, pat slices lightly into rounds about 1/4 inches thick.

Place a plum on each round. With floured fingertips bring edges of dough toward center, pinching together firmly. In palms of lightly floured hands or on a pastry board, roll to an even ball. Make sure that each dumpling is tightly closed to prevent opening during cooking.

Lower dumplings gently into a large kettle of slightly salted, boiling water. Reduce flame after water resumes boiling, and with a spoon loosen dumplings gently from the bottom of the kettle. After they have risen to the surface, let boil for about 10 minutes. Remove dumplings, and while hot, roll in browned, hot bread crumbs and sprinkle with granulated sugar.

Baking: Little Corner of Mine: Fat liao Fat liao

Baking: Little Corner of Mine: Fat liao Fat liao

Little Corner of Mine: Fat liao Fat liao

Little Corner of Mine: Fat liao Fat liao

http://chrissycooking.blogspot.com/

Coconut and ginger tart

Ingredients:

2 sheets ready rolled sweet short pastry
200g butter
300g sugar
4 eggs beaten
4 tablespoons flour
250g long strand dessicated coconut
1/2 cup chopped crystalliezed ginger
1/2 teaspoon ground ginger

Method:

Preheat the oven to 150C.
Line a 28 cm flan dish with 2 sheets of pastry, patching it as necessary. Put the lined flan dish into the refrigerator until the pastry is hard.
Cream the butter and sugar and then beat in the eggs.
Stir in the flour, coconut, crystalliezed and ground gingers. Pour the mixture into the lined flan and bake 1 hour until golden, puffed up and set.
Cool until warm and serve with sliced fresh pineapple and thick coconut cream.
serves 6