Description:
Ini resep yang aku kutip dari kumpulan resep ibunda, kalo ga dari Femina ya dari Kartini booklet.

English version please visit HomeMadeS (http://homemades.blogspot.com/2008/01/not-so-ordinary-tongues.html)

Ingredients:
125g gula halus,
125g mentega,
50cc putih telur,
100g tepung terigu,
25g coklat bubuk,
esens vanila

Directions:
Kocok mentega, gula dan vanili sampai lembut. Masukkan putih telur, kocok terus sampai mengembang. Ayak tepung bersama coklat bubuk, lalu masukkan ke dalam campuran mentega. Aduk perlahan sampai tercampur rata. Masukkan ke dalam kantong segitiga, dan semprotkan ke atas loyang yang sudah diolesi mentega. Bakar hingga matang.

Description:
Hasil blogwalking ke blognya Mbak Litha di blogspot (http://wcoktober2.blogspot.com/) dapat resep Lidah Kucing Almond. Selesai bikin lapis legit kemaren itu putih telurnya udah aku pake buat bikin meringue, pavlova, memanir kroket dan risoles, bikin empek-empek, dan terkahir bikin lidah kucing dua versi. Ternyata lidah kucing itu resep aslinya dari Perancis ya (langue de chat).

Ini entryku untuk MFM#11 diselenggarakan di dapurnya Sulis dengan tema Beans and Nuts (http://debluelover.multiply.com/journal/item/174)

Ingredients:
Untuk Bahasa Indonesia silakan main ke blognya Mbak Litha ya (http://wcoktober2.blogspot.com/2006/10/lidah-kucing-almond.html)

200g margarin,
100g butter,
250g icing sugar,
150cc egg whites,
150g chopped toasted almond,
250g plain flour,
½ Tbs almond essence,
½ tsp salt,
½ tsp baking soda

Directions:
Beat margarin, butter and sugar until creamy. Sift plain flour in another bowl, add in almond, salt, and baking powder. Fold into the margarin mixture, mix well. Add in the essence. Beat the egg whites until stiff, fold in carefully into the butter mixture and mix until well combined.
Preheat the oven 150C-155C. Line baking tray with lightly greased baking paper. Spoon the batter into a piping bag fitted with a large plain tip/nozzle. Pipe fingers. Bake for 20 minutes (turn the baking tray around in 10 minutes) until golden brown.

Description:
I was struck by the fact that my daughter now has to deal with eczema. The fact hardly made me thinking about doing any baking whatsoever. I was very disappointed and angry: why now? After 2 years she didn't give us any symptom that she would carry the same disease as her older brother. We almost thought that she would never get eczema. Now she just has to deal with disturbed sleeps and has to get rid of the itchy sensation by scratching hard. I am so sad to look at her skin now, what a shame. Though we've cut her sugar, dairy, and wheat products, it seems it's not enough. I know this can't be cured over fortnight efforts, yet this is truly frustrating.
She loves cookies and she always enjoys every goodies I bake. Her head will nod following the rhytmn of her chewing every bit of it while humming 'mm...good, mum..niiiiiice!'. And I've missed it and I know she misses it, too. Furthermore, I'm frustrating as she often asks for it, but I don't have such goodies to make anymore. I don't want her to get sick more than she's been dealing with at present.
I always know that Healtheries has a range of gluten-free ingredients to help parents like us to be able to give children a special treat without being sick. I have been using them since my son had had eczema as soon as he was born 4 years ago. Last Christmas, I had to bake her own cookies as a treat while everyone else was enjoying goodies from wheat. I was happy to see her enjoying what she couldn't be having too much these very days. I'm just hoping she'll understand.

Ingredients:
GF Peanut Butter Cookies
Actually, I didn't really measure when I baked these little goodies. I made them in a hurry. I'm writing this to be as close as to the approximate measurement. I didn't make them too sweet, but if you fancy sweetest things, feel free to add more sugar. I'd like to drizzle these cookies with dark chocolate cake, but it seems cocoa is still too rich for her as it'll intrigue more scratching at night. If your children are well -praise them- you may well be able to create something more attractive than plain biscuits.

100g unsalted butter, 100g peanut butter, ½ cup sugar, 2 cups Healtheries gluten-free baking mix, ½ cup rice flour, 1 tsp vanilla flavouring.

Directions:
Cream the unsalted butter with sugar until pale and fluffy, mix in peanut butter, mix again until light. Add in vanilla flavouring. Mix well. Fold in the flours. The mixture should be heavy and thick. If you can't roll them into balls, give a little bit more flour. Roll them into balls, flatten slightly either with your fingers or with fork. Bake slowly at 140C until pale brown. Let them set on the baking tray for 10 minutes, then let cool on the wire rack. Makes 20-25.

Description:
resep andalan femmy. fem, aku ijin jualan juga ya fem! hehehe... ini salah satu biskuit yg aku tawarkan ke temenku di auckland. tapi termasuk baru di lidah temen2 di sini. jadi ga tahu pasti apa ntar ada yg ngorder atau ga ya?

Ingredients:
bahan a:
250g mentega
3 kuning telur
1 putih telur
1 sdM gula halus
150g keju edam parut (aku pake Cheddar)

bahan b:
450g terigu protein rendah, ayak
100g tepung sagu

glazuur
200g icing sugar
45g putih telur
1/2 sdt cream of tartar
keju Cheddar parut (untuk taburan)
vanili atau cuka atau lemon essence secukupnya


Directions:
kocok bahan a, masukkan keju parut, aduk. masukkan bahan b, aduk rata. giling tipis 2-5mm, potong kotak 2x2cm (aku pake cetakan kukis bulat). olesi glazuur, ratakan dan taburi keju parut. oven hingga matang (ovenku pake setting untuk shortbread, pake suhu moderate low--160C)

Description:
ini hasil tantang mentantang sama Imelda Santos di milis Resepkita. yang posting Ika di Singapore, dari Femina Hidangan Lebaran. karena pake shortening, warna kukisnya jadi putih. jadi perlu waktu lama di oven supaya berubah kuning kecoklatan. cara bikinnya sama aja saat bikin shortbread. untuk glazuurnya, karena di resep cuma dicelup dan didinginkan, aku takut sama salmonella, jadi aku bakar bersamaan dengan kukisnya, pake metodenya Femmy Jaco untuk cheese button.

Ingredients:
50g gula pasir berbutir halus
150g shortening
60ml krim kental (thickened cream, double cream)

Aduk rata:
300g tepung terigu berprotein sedang (pake aja ll-purpose flour atau standar plain flour)
50g tepung maizena
1/2 sdt garam
1/2 sdt baking powder
1/4 sdt soda kue
1/4 sdt vanili bubuk (aku ga punya, jd pake vanilla esens yg dicampur sama adonan shortening)

glazur gula, campur, aduk rata:
300g gula bubuk
1 sdm jeruk lemon
2 1/2 sdt pasta kopi (aku pake 2 sdM kopi instan seduh dengan 2 sdM air panas)
1 putih telur, kocok lepas

Directions:
siapkan loyang kue kering, olesi permukaannya dengan mentega hingga rata, sisihkan (aku pake baking paper aja meh gampang).

aduk rata campuran terigu, gula pasir halus dan shortening. aduk2 hingga adonan berbutir halus. tuang krim, uleni hingga tercampur rata. bulatkan. tutup dengan plastik. dinginkan selama 30 menit di dalam kulkas. (aku bagi dua bagian adonannya, jadi saat ngegiling ga terlalu sulit).

keluarkan adonan dari kulkas, dan tipiskan hingga 3mm. potong2 ukuran 3x6cm (menurutku lebih cantik kalo dicetak pake cetakan kukis. ini aku pake cetakan paling kecil cetakan bentuk hati kiriman mbak Ine--mbaaaakkk...makasih yaaa!!!). atur di atas loyang.

panggang dalam oven dengan suhu 140C selama 20 menit (di ovenku 20 menit masih pucat banget, jadi aku tambah lagi sekitar 15 menit lagi) hingga matang dan kering. angkat dan dinginkan.

celupkan salah satu sisi permukaan biskuit ke dalam glazur gula kopi. angkat dan diamkan hingga gula mengeras. simpan dalam toples.

Description:
Ini variasi lain dari resep chocolate cookies yang pernah aku posting di NCC dan di blog lamaku. Kali ini aku olah lagi. Ga pake chocolate chips, tapi pake dark cooking chocolate keluaran Whittaker's, judule Dark Ghana, yang mengandung 72% cocoa solids. Jadi temen2, karena dcc ini bentuk couverture, hasilnya di cookies bener2 palatable goodies!! buat temen2 sesama chocolics, rasakan bedanya dengan chocolate chips yang compound dengan dcc couverture! hasil akhirnya, mantaaaavvvv!!!


Ingredients:
170g mentega, lelehkan
3/4 cup brown sugar
1/4 cup gula pasir
1 sdt vanilla essence
1 btr telur
2 cups tepung terigu
2 sdM coklat bubuk
1/4 sdt baking soda
1/4 sdt garam halus
125g Dark Ghana Chocolate Blocks atau coklat couverture lainnya yang tersedia di sekitar anda, cincang kasar


Directions:
Campur mentega leleh dengan brown sugar, gula pasir, esens dan telur bersamaan, kocok (pake whisker aja, ga perlu pake mixer), sampai tercampur rata dan adonan jadi kental. Masukkan tepung terigu sambil diayak bersama baking soda, lalu tambahkan garam, aduk rata. Masukkan cincangan dcc. Panggang selama 15 menit, suhu oven sedang. Sajikan.

Description:
sumber: AWW Wicked Sweet Indulgences

enyakkk...

Ingredients:
75g pistachio, kupas kulit
250g mentega, chopped
160g icing sugar mixture (aku pake separuhnya)
225g plain flour (aku ganti pake gluten-free)
2 sdM tepung beras
2 sdM cornflour
90g almond meal
55g icing sugar mixture, extra

Directions:
panasin oven, suhu rendah. olesi mentega baking trays. panggang kacang hingga kecoklatan. cincang kasar 50g kacang tadi, simpan sisanya yang utuh.

kocok mentega dan gula hingga putih dan fluffy, masukkan tepung2 yg sudah diayak bareng. tambahkan almond meal dan pistachio cincang. bulat2kan, beri pistachio utuh di atasnya, kasih jarak kira2 3cm satu dg yang lainnya. panggang selama 25 menit atau sampai mengeras. biarkan di loyang slama 5 menit, lalu pindahkan ke atas rak. biarkan dingin. sajikan dg taburan icing sugar.

Description:
Source: The Australian Women's Weekly: Wicked Sweet Indulgences
Preparation time 20 minutes. Cooking time 15 minutes.

sama kayak melting moment. adonannya mirip shortbread. gulanya aku kurangi karena passionfruit butter pasti udah manis banged. tapi kalo suka manis sih boleh2 aja :) teh atau kopinya yang pekat tanpa gula, asik deh!

Ingredients:
250g mentega tawar, cincang kasar
1 sdt vanilla essence
1/2 cup (80g) icing sugar mixture
1 1/2 cups (225g) tepung terigu
1/2 cup (75g) cornflour

Passionfuit Butter
80g mentega tawar
2/3 cup (150g) icing sugar mixture
1 sdM passionfruit pulp

Directions:
Panaskan oven dengan suhu sedang. Alasi loyang dengan baking paper. Kocok mentega, vanilla, dan gula sampai putih dan fluffy, masukkan bahan kering yang sudah diayak, dua bagian, aduk rata. Ambil satu sendok teh adonan lalu bulatkan bentuk bola, letakkan di atas loyang, beri jarak kira2 3cm. Tekan bola2 dengan garpu yang sudah dicelupkan dalam tepung (supaya ga lengket), panggang 12 menit atau sampai kukisnya mengeras. Biarkan kukis selama 5 menit di atas loyang, lalu pindahkan ke atas rak. Sajikan kukisnya dengan passionfruit butter.

Passionfruit butter: kocok mentega dan gula samapi putih dan fluffy, tambahkan passionfruit.

tip satu sendok teh bulat sama dengan 2 sendok teh level.

Description:
Ben and Sarah's little project!

Ingredients:
1/2 cup gula
3 cups tepung terigu
1 sdt baking soda
2 sdt jahe bubuk
125g mentega
4 sdM golden syrup
1 btr telur--kocok lepas
currants atau royal icing utk hiasan


Directions:
Ayak bahan2 kering, masukkan mentega dan remas2 hingga berbutir kecil, tambahkan gula, aduk rata. Hangatkan golden syrup, tambahkan telur, masukkan ke dalam bahan2 kering. Uleni hingga lembut, giling tipis 33mm dan potong dengan gingerbread men cutter. Letakkan dalam baking sheet. Hias sesuai selera atau biarkan polos untuk nanti dihias dengan royal icing. Panggang suhu 190C, sekitar 10-15 menit. Dinginkan.