++Chaholicz Sugar..your Recipez-Online++

++UpdaTe: ++ New Recipes (Indonesian.vr)++

2008-06-03T11:24:00.000-07:00

Dear all, coming soon:

recipez EASY banget..." ++ with bahasa indonesia ^_~

Please come back soon!!

Lotsa Love,
~oechaz**

++Chocolate Eclairs++

2008-06-02T10:25:00.000-07:00

How to make it?? ^_~

++ Klepon ++ (indo version)

2008-06-02T10:18:00.000-07:00

Ingredients:

300 gram tepung ketan
75 cc air daun suji atau pandan
2 sdt air kapur sirih (kalau tdk ada tdk apa-apa)
100 gram gula merah diiris
¼ butir kelapa diparut dikukus dengan ¼ sdt garam selama 15 menit

Preparations:

Aduk tepung ketan dengan air daun suji sedikit demi sedikit, masukkan air sirih.

Uleni sampai adonan dapat dibulatkan manjadi sebesar kelereng, isis dengan irisan gula merah, bulatkan lagi.

Didihkan air dalam sebuah panci yang besar.

Masukkan klepon ke dalamnya, tunggu sampai mengapung.

Angkat & gulungkan klepon dalam kelapa parut.

++Eggless Mocca Ice Cream++ (indo version)

2008-06-02T10:07:00.000-07:00

Ingredients:

250 ml air
1 sdt agar-agar bubuk
150 g gula pasir (original recipe: 200 g)
500 ml susu cair
3 sdm cokelat bubuk, larutkan dalam 4 sdm air
2 sdt kopi bubuk instan, larutkan dalam 2 sdm air panas
250 ml krim kental (whipping cream)

Preparations:

1. Rebus air, agar-agar dan gula sampai mendidih dan larut. Masukkan susu, coklat bubuk dan kopi. Rebus sambil diaduk sampai mendidih. Dinginkan.

2. Tuang adonan ke dalam kontainer plastik atau stainless steel. Bekukan dalam freezer sampai mengental (2 jam). Keluarkan, kocok dengan mikser atau blender sampai lembut. Bekukan lagi.

3. Sementara itu, kocok krim kental sampai mengembang dan membentuk puncak tumpul. Simpan dalam lemari es sampai saat digunakan.

4. Setelah adonan es krim membeku lagi, keluarkan dan kocok lagi sampai lembut. Campurkan krim kocok dalam 3 tahapan ke dalam es krim yang telah dilembutkan, aduk balik hingga rata. Bekukan untuk terakhir kalinya.

5. Sebelum disajikan, keluarkan dulu dan simpan di dalam lemari es agar lembut dan mudah disekop.

* Oreo Ice Cream Fudge Cake ~lesson **

2008-06-02T07:37:00.000-07:00

++Watermelon Sorbet++

2008-06-02T05:40:00.000-07:00

Ingredients:

4 Cups seeded watermelon
1/4 cup superfine sugar or bakers sugar
2 tablespoons lime juice

Preparations:

In blender or food processor, combine all ingredients and puree.

Transfer to a 2qt freezer safe container and freeze for 4-6 hours.

In two batches puree the watermelon mixture as before.

Return mixture to container and freeze overnight.

Let the sorbet stand 5 minutes before serving.

Be sure to make sure that the lid is on tight.

++Amaretto Cheesecake++

2008-06-02T05:33:00.000-07:00

Ingredients:

1 1/2 cups chocolate wafer crumbs
1 2/3 cups granulated sugar, divided use
1 cup finely chopped almonds
6 tablespoons butter, softened
3 (8-ounce) packages cream cheese, softened
1/3 cup heavy cream
1/2 cup amaretto liqueur
2 teaspoons vanilla extract, divided use
4 large eggs
2 cups sour cream
1/2 cup slivered almonds, toasted

Preparations:

Preheat oven to 350°F (175°C).

Combine chocolate wafer crumbs, 1/3 cup sugar, almonds and softened butter in a small bowl.

Pat the mixture into a 9-inch springform pan; set aside.

Cream softened cream cheese, 1/3 cup sugar, cream, amaretto liqueur, and 1 teaspoon vanilla in a mixing bowl. Beat in eggs, one at a time, beating well after each addition.

Pour over the crust and bake for 1 hour (check at 50 minutes), or until the center is still slightly moist and jiggly. Remove from oven and let stand on a rack. Do not remove spring form yet.

Meanwhile, combine sour cream, 1 teaspoon vanilla, and 1 cup sugar. Mix well and spread evenly over the cheesecake. Bake for 5 more minutes.

Remove from oven; place on a rack and cool. Refrigerate for at least 1 hour.

When ready to serve, remove the sides from the pan and garnish with toasted slivered almonds.

++White Chocolate Cheesecake++

2008-06-02T05:29:00.001-07:00

Ingredients:

~ Crust

1 9-ounce package chocolate wafer cookies, coarsely broken
6 tablespoons (3/4 stick) unsalted butter, melted

~ Filling

1 pound good-quality white
chocolate (such as Lindt), finely chopped

4 8-ounce packages cream cheese, room temperature
1 cup sugar
1/4 teaspoon salt
4 large eggs
1 cup sour cream
1/2 cup whipping cream
2 tablespoons vanilla extract
3 1-pint baskets strawberries, hulled, halved
1/2 cup strawberries preserves
2 tablespoons brandy or water

Preparation:

For Crust:

Preheat oven to 325°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Double-wrap outside of pan with heavy-duty aluminum foil. Place cookies in processor and blend until coarse crumbs form. Add butter and process until evenly moistened. Press crumb mixture firmly onto bottom and halfway up sides of prepared pan. Bake crust 8 minutes; cool on rack.

For Filling:

Stir white chocolate in top of double boiler set over barely simmering water until melted and smooth. Remove from over water. Cool to lukewarm, stirring occasionally.

Using electric mixer, beat cream cheese in large bowl until fluffy, about 3 minutes. Gradually add sugar, then salt; beat until smooth. Add eggs 1 at a time, beating well after each addition. Add sour cream, whipping cream and vanilla; beat until well blended. Gradually add melted white chocolate, beating until mixture is smooth. Pour filling into crust.

Bake cake until the top of the cake move as one solid piece when you shake gently, but the center is still wobbly (not soupy) about a 3-inch circle in the center, about 1 hour 20 minutes. You may need to remove the cheesecake from the oven a little earlier than the recipe suggests, because baking times are not always exact due to variations in ovens. Open oven door slightly; turn off oven. Leave cake in oven 30 minutes. Chill cake uncovered overnight. (Can be made 2 days ahead. Cover; keep refrigerated.)

Run small knife between pan sides and cake. Release pan sides. Starting at outer edge of top of cake, arrange strawberry halves in slightly overlapping concentric circles, covering top completely. Stir preserves and brandy in heavy small saucepan over medium heat until mixture boils. Strain preserves. Brush glaze generously over strawberries, allowing some glaze to drip between berries. (Can be made 3 hours ahead. Chill.)

++Basic Crepes++

2008-06-02T05:23:00.000-07:00

Ingredients:

1 cup all purpose flour
1/8 teaspoon of salt
1.5 cups of milk
2 eggs
2 tbs. sugar
1 tbs. butter of light oil, melted

Preparations:

Stir the flour into a mixing bowl, add the salt half of the milk and eggs

With a wire wisk whip until smooth add the remainder of the milk and melted butter or oil

Place about 1 tbs. of oil in a pan (any pan that is like a skillet will do) and wait until it gets hot, tip out the oil after coating the pan with it

Put on MED HIGH heat and add enough batter to coat the bottom of the pan in a thin layer (to do this put in a spoonful and roll around in pan until it has coated the bottom)

When the edges start to turn brown use a spatula or plastic tongs to flip it over

The second side will take a much shorter amount of time to cook and when that side is also
done place on a paper towel to soak up any excess oil

Place in a filling of your choice

++Mocha Mudslide Milkshake++

2008-06-02T05:17:00.000-07:00

Ingredients:

1 cup milk, whole
2/3 cup sliced banana, ripe
2 tablespoons sugar
1 teaspoon instant coffee granules
1/4 cup vanilla ice cream
Banana slices

Preparations:

Place first 4 ingredients in a blender; process until smooth.

Place the blender container in the freezer; freeze 1 hour or until slightly frozen.

Loosen frozen mixture from the sides of blender container; add ice cream.

Process until smooth, and garnish with sliced bananas, if desired.

Serve immediately.

**For a chocolate-flavored shake, use chocolate milk instead of the plain milk.

++Banana Milk Shake++

2008-06-02T05:12:00.000-07:00

Ingredients:

1 tbsp. vanilla extract
1 c. cold milk
1 bananas - cut into chunks
4 scoops vanilla ice cream

Preparations:

Put ice cream, banana chunks, milk and vanilla in a blender.

Cover and blend on High until ingredients are well-combined and the shake is the desired consistency

Pour into a tall glass and serve.

++Self Saucing~Chocolate Pudding++

2008-06-02T05:01:00.000-07:00

Ingredients:

~ Pudding :

1 cup self raising flour
3/4 cup sugar
1/2 teaspoon salt
2 tablespoons cocoa
2 teaspoons melted butter
1 teaspoon vanilla essence
1/2 cup milk

~Sauce:

1/2 cup brown sugar
1 tablespoon cocoa
2 tablespoons coconut
1 1/2 cups boiling water

Preparations:

Sift flour, cocoa, salt and sugar into a bowl.

Stir in milk, melted butter and vanilla till mixture is just combined.

Spoon batter into a large ring container or casserole dish.

Combine brown sugar, cocoa and coconut and sprinkle it over the batter.

Pour hot water carefully over the batter and cover with a sheet of waxed paper.

Cook on high for 6 - 7 minutes.

Serve with icecream or whipped cream.

++Banana Cream Pie++

2008-06-02T04:56:00.001-07:00

Ingredients:

~Filling~

1 cup sugar
1/3 cup cornstarch
3 cups milk
2 eggs, beaten
3 TBS butter
1 tsp vanilla extract
3 large bananas, sliced

~Topping~

1/2 pint whipping cream
1/4 cup sugar
1/2 tsp vanilla extract

Preparations:

Mix the sugar, cornstarch, milk and beaten eggs in a medium saucepan. Bring to a boil over med-high heat, stirring constantly until thickened (about 15 min). Remove from heat, stir in the butter and vanilla. Cool at least 30 minutes. Add the sliced bananas and spoon into the mixture into the pie shell.

To make the topping, whip the cream, sugar and vanilla extract with an electric mixer until it forms soft peaks. Spread over filling. Refrigerate until ready to serve.

Serves 8.

++Strawberry Pie++

2008-06-02T01:30:00.000-07:00

Ingredients:

Shortbread cookie pie crust

8 oz cream cheese, softened

1/2 cup sugar

1/2 tsp. almond extract (can used vanilla instead) 1 cup heavy cream

Strawberries, washed, caps removed

Preparations:

Beat cream cheese, sugar and extract until smooth. In a chilled bowl, whip cream until stiff peaks form - fold into cream cheese mixture.

Put into cookie crust. Top with whole strawberries, point end facing up, starting in the middle and working out to edges, covering the cream cheese layer.

Refrigerate for up to 3 hours before serving.

Serves 8.

++Dorayaki++

2008-06-02T01:00:00.000-07:00

Ingredients:

1 cup flour
2/3 cup sugar
1/2 tsp baking soda
3 tbsps water
3 eggs
3/4 pound anko (sweet azuki beans)
*vegetable oil for frying

Preparation:

Put eggs and sugar in a bowl and whisk very well. Dissolve baking soda in water. Add the water in the egg mixture. Add sifted flour in the egg mixture gradually. Heat a frying pan and lightly oil it. Pour a scoop of the batter in the pan and make a small pancake. (*about 4 inches in diameter.) Turn over when bubbles appear on the surface. Repeat this process to make 8-10 pancakes. Cool the pancakes. Make pairs of pancakes and put a scoop of anko sweet beans between them. (like an ice cream sandwich.)

*Makes 4 servings. Resources

++Fruit Pancake~Pie ++

2008-05-31T07:28:00.000-07:00

Ingredients:

* 100 GRAM SELF RAISING FLOUR
* 1 CUP MILK
* 1 EGG
* 150 GRAM WHITE CHOCOLATE, in pieces
* 3 LEAVES GELATIN, soaked
* 200 GRAM STRAWBERRIES
* 100 GRAM RASPBERRIES
* 1 CUP CREAM, whipped with
* 3 TBSP SUGAR
* 1 ORANGE, juice and rind

Preparations:

Mix the flour, egg and milk and bake 4 pancakes. Take a pan with the same diameter as the pancakes, put one pancake on the bottom.

Heat the orange juice and dissolve the chocolate slowly in it, finally dissolve the gelatin. Let the mixture cool down, then stir in the cream and the orange rind.

Put one third on top of the pancake, distribute half of the strawberries over it (keep some for decoration), cover with a pancake.

Repeat the process, but now use raspberries. Repeat the process once again, with strawberries, cover with the last pancake.

Put in the fridge for at least two hours, decorate with left over fruit.

++Fruit and Berry Pie++

2008-05-31T07:25:00.000-07:00

Ingredients:

1 (9-inch) Pastry Crust

1/4 cup all-purpose flour

1/4 cup packed brown sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon salt, divided

2 tablespoons chilled stick margarine or butter, cut into small pieces

1 1/4 cups water

1/2 cup sugar

2 tablespoons cornstarch

2 1/2 cups fresh or frozen cranberries

1/2 cup dried blueberries or dried cherries

1/3 cup golden raisins

1 teaspoon grated lemon rind

1 tablespoon fresh lemon juice

1 (16-ounce) can apricot halves in light syrup, drained and sliced into quarters

Preparations:

Prepare and bake the Pastry Crust in a 9-inch pie plate. Cool crust completely on a wire rack.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, brown sugar, cinnamon, and 1/8 teaspoon salt in a bowl; cut in margarine with a pastry blender or 2 knives until mixture resembles coarse meal. Set aside.

Combine 1/8 teaspoon salt, water, sugar, and cornstarch in a saucepan. Bring to a boil, and cook for 1 minute, stirring constantly. Add cranberries, and cook over medium heat for 10 minutes or until cranberries pop. Remove from heat. Stir in blueberries, raisins, rind, and juice. Fold apricots into cranberry mixture. Cool to room temperature.

Preheat oven to 400°.

Pour the fruit mixture into prepared crust. Sprinkle the streusel mixture evenly over fruit mixture. Place the pie on a baking sheet in lower third of oven. Bake at 400° for 30 minutes. Cool completely on a wire rack.

Yield: 10 servings (serving size: 1 wedge)

++Tiramisu Tofee Torte++

2008-05-31T07:20:00.000-07:00

Ingredients:

1 18 1/2 ounce white cake mix
1 cup strong coffee
4 egg whites
4 toffee candy bars very finely chopped
2/3 cup sugar
1/3 cup chocolate syrup
4 ounces cream cheese softened
1 teaspoon vanilla
2 cups heavy cream
4 ozs. strong coffee
1 toffee candy bar chopped

Preparations:

Preheat oven to 350°F. Spray 2 9-inch cake pans with non-stick vegetable spray.

In a large mixing bowl, combine cake mix, coffee, and egg whites; beat for 2 minutes. Fold in finely chopped candy bars. Spread in prepared cake pans.

Bake 20 to 30 minutes or until a tester inserted in the center comes out clean. Cool in pans for 10 minutes. Remove from pans; cool completely on a wire rack.

In a medium bowl, combine sugar, chocolate syrup, and cream cheese; beat until smooth. Add cream and vanilla; beat until light and fluffy. Refrigerate until ready to use.

Slice cakes in half horizontally. Drizzle each cut-side with 1/4 cup of coffee. Place 1 layer, coffee-side up, on a serving plate; spread with 3/4 cup frosting. Repeat with second and third cake layers; top with remaining cake layer. Frost top and sides with remaining frosting. Sprinkle chopped candy bar over the top. Store in refrigerator.

++Ogura++ (indo version)

2008-05-31T07:12:00.000-07:00

Bahan-Bahannya :

375 ml susu cair
200 gr kacang merah kalengan, tiriskan, tumbuk kasar
5 kuning telur ayam
75 gr gula palem
75 gr gula pasir
125ml krim kental

Cara Bikinnya:

1. Rebus susu dan kacang merah di atas api kecil hingga susu mendidih dan berubah warna. Angkat, dinginkan. Sisihkan.

2. Campur kuning telur, gula palem, dan gula pasir. kocok hingga pucat dan kental.

3. Tuangi larutan susu sedikit demi sedikit sambil kocok rata. tambahkan krim kental, kocok kembali hingga rata.

4. Tempatkan dalam wadah bertutup, simpan dalam freezer selama 8 jam atau 1 malam hingga beku. keluarkan, keruk dengan sendok hingga es krim tidak beku.

5. Kocok kembalihingga lembut. Masukkan kembali ke dalam freezer. ulangi langkah no.4 dan no. 5 sebanyak 3 kali. Sajikan.

Tips :

* Ogura adalah es krim kacang merah yang berasal dari Jepang.

* Jika tidak ada kacang merah kalengan, pilih kacang merah impor kering. rendam selama 1 malam, tiriskan dan rebus hingga lunak. jangan gunakan kacang merah lokal, karena selain warnanya kurang merah juga rasanya tidak legit.

* Semakin banyak adonan es krim dikocok, butiran es krim yang dihasilkannya akan semakin lembut.

* Sebagai alternatif dapat digunakan mesin khusus pembuat es krim. Adonan hanya perlu dikocok selama 1-2 jam sebab dalam mesin tsb terdapat wadah untuk es batu yang membantu adonan es krim menjadi cepat berbutir-butir.

* Krim kental : kepala susu dengan kadar lemak di atas 40 %. Cairannya mirip susu hanya lebih kental. Di jual dalam kemasan karton di pasar swalayan bagian susu.

++Chocolate Truffle Pie++

2008-05-31T06:59:00.000-07:00

Ingredients:

1 (8 or 9-inch) chocolate crumb crust
2 cups (12-ounces) semisweet chocolate chips

1 1/2 cups heavy cream, divided

1/4 cup sifted powdered sugar

1 tablespoon vanilla extract

Sweetened whipped cream for garnish (optional)

Preparations:

In microwave-safe bowl, combine chocolate chips and 1/2 cup of the heavy cream. Cook on high for 1 to 2 minutes, stirring every 30 seconds until smooth.

Cool to room temperature. Stir in sugar and vanilla. Set aside.In small bowl, beat the remaining heavy cream until soft peaks form. Blend in the chocolate mixture on high speed 1/3 at a time, mixing well.

Spoon into prepared crust. Refrigerate several hours before serving. Garnish with whipped cream, if desired.

++Tub-tim Grob++

2008-05-31T06:51:00.000-07:00

Ingredients:

1/2 can water chestnuts
1/4 cup water
1/2 cup tapioca flour
1/3 cup sugar
5 drops red food coloring
1/3 cup coconut milk

Directions:

Take half a can of water chestnuts, about 10-15 pieces. Use fresh water chestnuts if you like, but the ones in the can are already peeled and ready to be used. Slice each chestnut into half, making two round disks. Make two cuts into the two disks to make 6 equally sized pieces. Set chestnut pieces into a bowl and drop the red food coloring and a teaspoon of water and mix well. If you would like to use other natural food coloring, I would recommend beet juice that comes from boiled beets.

The next step is to turn the red chestnuts into rubies. Drain the chestnuts of any juice. Put tapioca flour in a big bowl. Drop the chestnuts in and shake the bowl around to coat the chestnuts with flour. Scoop the chestnuts into a strainer to get rid of the excess flour. Put it into another bowl. Here is the secret: spray some water on the chestnuts with a misting spritzer. Put them back in the flour bowl. Coat them with flour again. If you want bigger rubies, repeat the spraying and flouring.

Boil a pot of water. When boiling, dump the coated rubies in. The cooked rubies will float and show their beautiful color. Scoop them up in a strainer and dump them in ice water.

In a small cup add sugar and water to make syrup. Microwave the cup for 3-4 minutes depending on your microwave.

Divide the rubies into equal amounts and set in two bowls. Pour out water from the bowls. Add half of the coconut milk and half of the syrup to make one serving. Serve with crushed ice in the summer time.

Tips and substitutions

I really appreciate frozen coconut milk when it comes to preparing desserts. You can get by with the can coconut milk. But frozen coconut milk tastes a thousand times better.

(Buat 2 orang yach ^_*)

Resource: Tub-Tim Grob

++Strawberry Sorbet++

2008-05-31T06:44:00.000-07:00

Ingredients:

1/2 to 3/4 pound of fresh strawberries, sliced
3/4 cup of granulated sugar ( a bit more or less depending on the sweetness of the berries)
The juice of 1 large lemon (~2 tablespoons)
1/4 cup corn syrup
2 cups of cold water

Directions:

1. Combine the strawberries, sugar and lemon juice in a mixing bowl. Refrigerate covered for at least one hour (preferably overnight)

2. When ready to freeze the mixture, purée strawberries, using the pulse setting on a blender

3. Add the corn syrup and cold water, and mix until combined

4. Transfer the mixture to an ice cream maker and freeze following the manufacturer’s

**Instructions.
Makes 1 generous quart

++Mango Milkshake++ by Rudy Choiruddin (Indo version)

2008-05-31T06:11:00.000-07:00

Bahan-bahannya :

500 gr mangga

100 ml air jeruk peras

250 ml susu

250 ml air soda

50 ml sirup gula

4 sdm es krim rasa vanila

Cara Bikinnya :

1. Cuci bersih dan kupas mangga. Potong-potong kasar.

2. Simpan dalam lemari es bersama-sama dengan susu dan air soda.

3. Proses seluruh bahan ke dalam blender. Ulangi 1-2 kali hingga semua bahan tercampur rata.

4. Sajikan dengan tambahan es krim atau es batu bila suka.

++ Black Forest Cake++

2008-05-31T06:02:00.000-07:00

Ingredients:

1 dark chocolate cake mix (or your own from scratch)
1/4 c. kirsch (cherry brandy)
1 can cherry pie filling
16 oz. heavy whipping cream
1/2 c. confectioners' sugar
Maraschino cherries, drained, optional, for garnish
milk chocolate curls or shavings, for garnish

Preparation:

Drain cherry pie filling in a colander to remove most of the thickened juices.

Make cake, following package directions. Bake cake, as directed, in two 9-inch layer cake pans.

When cool, sprinkle kirsch over both cake layers.

Chill electric beaters and large mixing bowl; beat cream until it thickens slightly, gradually add confectioners' sugar and beat until thick enough to hold its shape.

Using a vegetable peeler, shave chocolate; refrigerate until ready to serve.

Assemble cake; place one layer on serving plate and spread its top with 1/2-inch thick layer of whipped cream and strew the cherries over the cream leaving about 1/2 inch margin around border of cake with no cherries.

Set other layer on top of cherries and spread top and sides of cake with remaining cream, shape whipped cream into decorative swirls on top.

With fingers, gently press chocolate curls into cream on sides of cake.

Garnish top with drained maraschino cherries, if desired, or with a few remaining chocolate curls.

++Cashewnut Balls++ (Indo version)

2008-05-31T05:53:00.000-07:00

Bahan-bahannya :

125 gr mentega
150 gr tepung terigu
2 sdm gula halus
1/2 sdt soda kue
175 kacang mede goreng, cincang
1 sdt vanili
1/2 sdt baking powder (diayak)
1/2 sdt garam
gula halus secukupnya untuk melumuri

Aduk rata:

300 gr tepung terigu

175 gr gula pasir halus

1 sdt baking powder

1/2 sdt vanili bubuk

1/2 sdt garam halus

Cara Bikinnya :

1. Dengan menggunakan sendok kayu, campur jadi satu tepung terigu, baking powder, soda kue, gula halus, garam, vanili dan mentega.

2. Aduk sampai adonan rata lalu masukkan kacang mede.

3. Setelah adonan benar-benar rata, bentuklah bundar-bundar dua kali ukuran kelereng lalu taruh di loyang yang sudah diolesi mentega.

4. Panggang dalam oven dengan suhu 1800C selama 25-30 menit.

5. Setelah kue berwarna kecoklat-coklatan, angkat dan dinginkan.Lumuri dengan gula halus sampai rata.