Buttermilk Biscuits

Buttermilk Biscuit

Ingredients:

2 cups all purpose flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 tsp salt

5 tbsp shortening (for this recipe I used vegetable oil)

1 cup buttermilk (or 1 tbsp vinegar and 1 cup milk)

Mix all the dry ingredients. Add the shortening, mix until the mixture forms coarse crumbs.

Add buttermilk until dough holds together.

Turn dough onto a floured surface. Knead lightly just a few times until smooth.

Pat dough to a 3/4-inch thickness. Using a knife dipped in flour, cut out biscuits.

Place biscuits about 2 inches apart on an ungreased baking sheet.

Bake about 12 to 15 minutes, until golden brown

Buttermilk Biscuits

Brazo De Mercedes

Brazo De Mercedes

Ingredients:
10 large eggs
1/2 teaspoon cream of tartar
1 teaspoon vanilla extract
3/4 cup granulated sugar
3 tablespoons confectioners sugar
1 can condensed milk

To make the meringue:

Separate egg whites from yolks. Set aside the yolks.

Combine egg whites and cream of tartar then beat using an electric mixer until it forms soft peaks. Note: You can use 1 teaspoon lemon juice if you don't have cream of tartar.

Soft peaks would look like this.

Gradually add the granulated sugar while mixing the ingredients. Continue mixing until the texture is semi-firm.

Preheat the oven to 350 degrees Fahrenheit.

Place wax paper on top of a cookie sheet or any large rectangular baking pan and grease the surface.

Transfer the meringue on top of the greased wax paper then spread evenly using a spatula.

Bake the meringue for 20 to 25 minutes or until the top part is medium brown.

While baking the meringue, make the filling by combining the egg yolks and condensed milk in a small cooking pot. Apply heat and cook the mixture while continuously stirring until the texture becomes thick.

Add the vanilla extract to the mixture, turn off the heat, and mix thoroughly. Set aside.

Custard Filling

Remove the meringue from the oven and cool down for a few minutes.

Sprinkle the confectioners sugar on top of the meringue.

Place wax paper on top of the meringue then a place another baking pan or tray on top of the wax paper.

hold the pan together then flip the meringue. The side of the meringue without confectioners sugar should now be on top.

Remove the baking tray and the wax paper carefully.

Spread the custard filling over the meringue.

Carefully roll the meringue. Make sure that the layer with filling is rolled inward.

 
Refrigerate for 2-3 hours before serving.

Brazo De Mercedes

Enjoy!

French Beans and Tofu Stir Fry

French Beans and Tofu Stir Fry

Ingredients:

half pound french beans, strings cut into half
1 pack firm tofu (half pound)
3 tbsp black beans (canned or bottled which can be bought at the supermarket)
half cup chopped garlic
half cup chopped onion
2 tbsp lemon juice
2 tbsp soy sauce
dash of pepper
1 tsp toasted sesame seeds (optional)
3 tbsp melted butter

Slice the tofu into smaller pieces. Fry and let it cool before cutting into cubes.

Heat the pan, add the butter. Saute chopped garlic and onion. Add the french beans, tofu and black beans. Cook for 2 minutes while tossing. Add the rest of the ingredients, cook for 2 more minutes.

Simple Apple withToffee Syrup Crêpe

Simple Apple with Toffee Syrup Crêpe

Ingredients:

For the crepe:
1 cup flour
1/2 tsp baking powder
3 tbsp sugar
4 tbsp melted butter
1 egg, beaten
1 cup milk
1 can caramelized apple slices (you can also use canned peach slices)
1 can nestle cream (optional)

Mix all the ingredients to make a thick batter. Grease the pan with butter or oil. Pour half cup of batter on the pan, tilt the pan gently to spread the batter evenly. Flip the crepe when the other side is brown, approximately 1-2 minutes for each side. Repeat for the rest of the batter.

While still warm, fold the crepe in half, then fold it again in half to form a triangle. Put some sliced apple inside the folded crepe. Add cream. Then drizzle with toffee syrup.



To make the toffee syrup:

Melt 1/4 cup butter and 2 tbsp brown sugar in a pan. Add 1/4 cup milk and and bring to near boil.

 

Zesty Chicken Pepper Fry

Zesty Chicken Pepper Fry 

Ingredients:

2 lbs. chicken fillet, cut into smaller pieces
1 large green bell pepper, sliced
1 large onion, sliced
2 tbsp. orange marmalade (or 2 tbsp. orange juice)
2 tbsp. lemon juice
2 tbsp. brown sugar
pepper and garlic powder


Pan fry the chicken until golden brown. Add the orange marmalade, brown sugar and lemon juice and stir, let the chicken absorb the flavor for 2-3 minutes.

Add the onion and green bell pepper. Season with pepper and garlic powder.