Pumpkin Swirl Cheesecake

I don't really like Pumpkin pie, but there is no Thanks giving without Pumpkin, I found this nice recipe from Kraft. Instead Pumpkin pie , I have made this Pumpkin cheese cake, everyone love it.

Pumpkin Swirl Cheesecake

Prep
20 minute(s)
Serves:12


18 PEEK FREANS Ginger Crisps (1 sleeve), crushed
1/4 cup finely chopped pecans
1/4 cup butter, melted
3 pkg. (250 g each) PHILADELPHIA Brick Cream Cheese, softened
3/4 cup sugar, divided
1 tsp. vanilla
3 eggs
1 cup canned pumpkin
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
dash ground cloves

Preheat oven to 350°F. Combine cookie crumbs, pecans and butter. Press onto bottom of 9-inch springform pan.
Beat cream cheese, 1/2 cup of the sugar and vanilla with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup plain batter; place in small bowl. Stir remaining 1/4 cup sugar, pumpkin and spices into remaining batter. Spoon pumpkin batter into crust; top with spoonfuls of reserved plain batter. Cut through batters with knife several times for marble effect.
Bake 45 min. or until centre is almost set. Cool completely. Refrigerate 4 hours or overnight. Cut into 12 slices. Store leftover cheesecake in refrigerator.

Baba au Rhum

This recipe adapted from Barefoot Contessa

For the rum syrup
1 cup sugar
2/3 cup good dark rum
1/2 teaspoon pure vanilla extract

For the whipped cream
2 cups cold heavy cream
2 tablespoons sugar
2 teaspoons pure vanilla extract

For the baba
1/3 cup dried currants
1 tablespoon good dark rum
5 tablespoons unsalted butter, at room temperature
1/2 cup milk
1 package dry yeast
2 tablespoons sugar
2 extra-large eggs, at room temperature
1 2/3 cups all-purpose flour
1/2 teaspoon kosher salt
Rum Syrup
3/4 cup apricot preserves
Whipped Cream (above)

Method
Make the rum syrup
1. Place the sugar and 1 1/2 cups water in a small saucepan and cook over high heat until the sugar dissolves. Pour into a 4-cup heatproof measuring cup and allow to cool. Add the rum and vanilla and set aside.

Make the whipped cream
1. Whip the cream in the bowl of an electric mixer fitted with the whisk attachment. When it starts to thicken, add the sugar and vanilla and continue to whip until the cream forms stiff peaks. Don’t overheat, or you’ll end up with butter!

Make the baba
1. Combine the currants and rum in a small bowl and set aside. Melt 1 tablespoon of the butter and brush a 5-cup (6 1/2 X 3 1/2-inch) tube pan or kugelhopf mold with the melted butter. Be sure to coat every crevice of the pan. Heat the milk to 115°F (46°C) and then pour it into the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and sugar and allow to sit for 5 minutes.

2. With the mixer on low speed, first add the eggs, then the flour, salt, and remaining 4 tablespoons of butter. Raise the speed to medium-high and beat for 5 minutes. Scrape down the bowl and beater to form the dough into a ball. It will be very soft. Cover the bowl with a damp towel and allow it to rise until doubled in size, about 1 hour.

3. Drain the currants, fold them into the dough with a spatula, and spoon into the prepared pan. Smooth the top, cover the pan with a damp towel, and allow to rise until the dough reaches the top of the pan, 50 minutes to 1 hour.

4. Meanwhile, preheat the oven to 375°F (190°C) and make the rum syrup. Bake the cake for about 50 minutes, or until a toothpick comes out clean. Allow to cool for 10 minutes, then tap it out of the cake pan onto a baking rack set over a sheet pan.

5. Pour all of the rum syrup very slowly onto the warm cake, allowing it all to soak in thoroughly. Amazingly, the liquid will be absorbed into the cake, so be sure to use all of the syrup.

6. Heat the preserves with 1 tablespoon of water until runny, press it through a sieve, and brush it on the cake. Serve with whipped cream piped into the middle of the cake plus an extra bowl on the side.

Fruit salad

Ingredients:

Strawberry
Melon
Black Berry
Fruit can
Mayonnaise
condensed milk
Yoghurt (vanilla, I used black berry low fat Yoghurt)
Konyaku jelly ( cook without sugar) or Nata de coco

Method:

Cut the fruit mix with mayonnaise, condensed milk and yoghurt.
Make the jelly cut, square.

Mango on sticky rice

Mango seasons , found the recipe from here, yumm really nice.....

Sticky Rice is a core ingredient of thai desserts and northeastern thai food. Here's how you make it easily.

2 tablespoons sugar
1 cup sticky rice
2 pinches salt
1 cup coconut milk

The Traditional Method Using a Steamer: Soak the sticky rice in enough water to cover the rice for at least an hour and even overnight. Take your steamer, put water in the bottom and cover the steam section with cheese cloth or muslin cloth. Pour the sticky rice on the cheesecloth, cover with the lid and put it on the stove on medium to high heat. The sticky rice should take about a 20 minutes of steaming to cook and will become translucent when done.

 Putting it together: Heat the coconut milk in a pot over medium heat. Stir constantly and let the coconut milk simmer. Hard boiled coconut milk will curdle. Add sugar and salt. Remove from heat. Pour 3/4 of the hot coconut milk over the hot sticky rice. Let it sit for 5 minutes. The hot sticky rice will absorb all the coconut milk. The rice should be a little mushy. Spoon the rest of the coconut milk on top of the rice at serving time.

Sweet corn dessert

This simple dessert is so delicious and easy to make.

Ingredient:

Steam sweet corn

Melted butter

Mayonnaise

Sweet condensed milk

Salt

Grated Cheddar cheese (to put it on the top)

Sago pearl Hun Kwe pudding/cantik manis

I am using Hun kwe flour/powder ( source recipe by primarasa) for this pudding, it is really nice to ate this when the weather is hot like right now. Cool it in the refrigerator before you eat it. Usually you find this kind of food in traditional market in Indonesia, they wrapped it one by one with banana leaf or transparent plastic, since I am so lazy to wrap it, hi,hi :P, just put it in the pirex and cut it.

Ingredients:

100 gr pearl sago

1300 ml coconut milk

1 tsp salt

250 gr granulated/castor sugar

2 screwpine leaf /pandan leaf

125 gr hun kwe flour/powder

175 gr jack fruit/ nangka

Banana leaf or plastic for wrap

Directions:

1. Boiled the water, add the sago pearl to the boiled water, till done, take out the sago pearl put it in the cold water

2.Boiled 1000ml coconut milk with salt, sugar,and screwpine leaf/pandan, stir till sugar dissolved, lower the heat.

3.Mix the rest of coconut milk with hunkwe flour/powder

4. add slowly no.3 to no.2 stir till thick consistency develop.

5.add drain sago peal, and dice jack fruit to no 4.

6. Wrap it in banana leaf/plastic wrap one by one, or just put it in pirex, and when it is cool cut it square.