Granola

Ingredients
3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins
Directions
Preheat oven to 250 degrees F.

In a large bowl, combine the oats, nuts, coconut, and brown sugar.

In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.

Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

Next Recipe

German Apple Pie

用料:
1：黄油100g, 鸡蛋2颗，糖100g, 淀粉（Corn starch或其他的starch）50g, 中筋面粉（All Purpose Flour）150g，泡打粉（Baking Powder）6g, 牛奶4大勺。
2：苹果500g (四-五个), 削皮切小丁. 一定要用那种青皮的带点酸味脆脆的苹果. 太粉太甜的不行.
3. 黄油75g, 糖75g, 中筋面粉（All Purpose Flour）100g。

做法：
准备一个25厘米直径（十寸模）的园烤盘, 或者如我图示, 一个8X12寸的长方形模;

将1料搅拌至成很软的面团(图A), 将烤盘涂上一层油, 洒上面包碎粉 (图B), 将面团均匀的铺在上面, 注意边上稍微铺高一点, 成一个槽(图C);

将苹果丁(2料)平铺在上面 (图D);

将3料放入一个大碗(图E), 拿一把叉子随意搅拌成花生大小颗粒状(图F), 均匀的铺在苹果丁上面(图G).

烤箱180 C (360F) 烤40分钟(图H), 冷却10分钟后切块即可(图I).

Pecan Pie

http://blog.wenxuecity.com/blogview.php?date=200610&postID=29591

¼杯红糖（soft brown sugar）

¼杯普通面粉（all-purpose flour）

2 tablespoons黄油（butter）：将其融化

4个鸡蛋：略打散

1½杯山胡桃（pecan）

1¼杯玉米糖浆（dark or light corn syrup）

1½ teaspoon香草精（vanilla extract）

1个9吋的冰冻的“派壳”（Deep Dish Pie Crust）

[做法]



1．将红糖，面粉，黄油，玉米糖浆和鸡蛋打成均匀的蛋糊糊，再加香草精和匀。

2．将山胡桃倒入上面的蛋糊中拌匀。

3．再倒入冰冻的“派壳”中（不要将派壳化冻！）

4．放入已预热到325-350˚F的烤箱里，bake 45-50分钟，用牙签插进pie中心，拔出的牙签是干净的就说明烤好了。

5．将烤好的pie取出，晾凉即可食用。

绿豆年糕

1. 绿豆半杯， 水一杯半， 大火烧开转小火， 煮到绿豆开花， 放凉，滗干待用。 滗出来的绿豆汤不要倒掉， 当水喝清热解毒。

2. 一包糯米粉， 三个鸡蛋， 一杯油， 两杯牛奶， 一小勺Baking Soda， 糖适量， 一并放在容器里和匀。

3. 把1料轻轻拌入2料中，倒入喷过油的烤盘， 进烤箱350度烤50-55分钟就好了。

匆忙中没来得及拍照， 下次做了再补上。

Homemade Vanilla ice cream

http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=873113

2 cups organic half-and-half Milk (2 杯淡奶油,可以用1杯有机全脂牛奶加1杯有机鲜奶油代替)
1 cup organic heavy whipping cream (1 杯有机的鲜奶油)
1 cup minus 2 tablespoons sugar (也就是一杯减两大汤勺白糖)
2 tablespoons organic peach preserves (not jelly) (有机的黄桃果酱,最好是自己做的.普通卖的那种有很多玉米糖浆,不好!)
1 vanilla bean, split and scraped (1 根香草豆荚,劈开,豆子刮出来)
　　
通常都是在这里订购香草豆: http://www.bostonvanillabeans.com


通常我喜欢把香草豆扔到鲜奶油的盒子里放冰箱,让它先在奶油里泡一天,到用的时候连奶油带豆子一起倒进锅里,然后把豆荚捡出来放板上劈开.这时候豆荚应该很软很好切了,而且鲜奶油里也会有更多的香草豆的香味.


把上面提到的所有东西都放到小锅里小火加热并不停搅拌,一但开始冒泡泡了就从火上移开,如果有温度计的话应该是华式170F就拿开.让它慢慢凉.用漏勺把香草豆的豆荚等粗粒拿出来,那些细细的像沙一样的香草豆颗粒就留在混合液里.如果没有香草豆,就把配方里的香草改成2 teaspoon vanilla extract(两小茶勺香草精).这样的话风味就差了很多.最好的香草豆子产自南美.

等混合液凉后放入冷藏柜至少6个小时使香草和奶油味道充分融合,然后把全部液体倒入冰淇淋机(Ice Cream Maker),冰淇淋机会不停搅拌,直到这些半冷冻的液体逐渐变成固体,体积增加1/2 到3/4倍的时候,再把它们倒入一个可以密封的盒子里放入冷冻柜六个小时就好了.

这是在冰淇淋机里已经成了固体但还没有冻硬的时候,就得拿出来装到盒子里密封了:

如果没有冰淇淋机则把冷藏好的液体放入冰冻室,每二十分钟拿出来用木勺使劲搅拌后再放回去.目的是尽量破坏液体在冰冻时的结晶.这样会使冰淇淋更加棉软入口即化的感觉.否则口感会受很大影响.

Fresh Pumpkin Pie

http://allrecipes.com/Recipe/Mrs-Siggs-Fresh-Pumpkin-Pie/Detail.aspx

Ingredients
1 sugar pumpkin
1 recipe pastry for a 9 inch single crust pie
2 eggs
1 cup packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon salt
2 1/2 teaspoons pumpkin pie spice
1 (12 fluid ounce) can evaporated milk
Directions
1.Cut pumpkin in half and remove seeds. Place cut side down on a cookie sheet lined with lightly oiled aluminum foil. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes, or until the flesh is tender when poked with a fork. Cool until just warm. Scrape the pumpkin flesh from the peel. Either mash, or puree in small batches in a blender. Increase oven temperature to 450 degrees F (230 degrees C.)
2.In a large bowl, slightly beat eggs. Add brown sugar, flour, salt, 2 cups of the pumpkin puree, pumpkin pie spice, and evaporated milk. Stir well after each addition.
3.Pour mixture into the unbaked pastry shell. Place a strip of aluminum foil around the edge of the crust to prevent over browning.
4.Bake 10 minutes at 450 degrees F (230 degrees C), then reduce the oven temperature to 350 degrees F (175 degrees C). Bake an additional 40 to 50 minutes, or until a toothpick inserted near the center comes out clean. Remove the strip of foil about 20 minutes before the pie is done so that the edge of the crust will be a light golden brown. Cool pie, and refrigerate overnight for best flavor.

Pound Cake

Recipe:
1 3/4 cups all purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
1 cup sugar
4 large eggs, room temperature
2 teaspoons pure vanilla extract (没这材料, 没放)
Zest of a lemon or orange (optional, 我也没放这个)

350 degree, bake for 50-60 minutes.

用muffin膜子做了几个, rest baked into a loaf

豆沙菊花酥

http://blog.sina.com.cn/s/blog_4a5089ff01008nch.html

绿茶酥

http://blog.sina.com.cn/s/blog_4a5089ff0100ajvg.html

绝对正宗德国苹果蛋糕

用料:
1：黄油100g, 鸡蛋2颗，糖100g, 淀粉（Corn starch或其他的starch）50g, 中筋面粉（All Purpose Flour）150g，泡打粉（Baking Powder）6g, 牛奶4大勺。
2：苹果500g (四-五个), 削皮切小丁. 一定要用那种青皮的带点酸味脆脆的苹果. 太粉太甜的不行.
3. 黄油75g, 糖75g, 中筋面粉（All Purpose Flour）100g。

做法：
准备一个25厘米直径（十寸模）的园烤盘, 或者如我图示, 一个8X12寸的长方形模;

将1料搅拌至成很软的面团(图A), 将烤盘涂上一层油, 洒上面包碎粉 (图B), 将面团均匀的铺在上面, 注意边上稍微铺高一点, 成一个槽(图C);

将苹果丁(2料)平铺在上面 (图D);

将3料放入一个大碗(图E), 拿一把叉子随意搅拌成花生大小颗粒状(图F), 均匀的铺在苹果丁上面(图G).

烤箱180 C (360F) 烤40分钟(图H), 冷却10分钟后切块即可(图I).

http://blog.wenxuecity.com/blogview.php?date=200909&postID=36954

Chocolate Chip-Peanut Butter Torte

Ingredients:
1 roll pillsbury create'nBake refrigerated chocolate chip cookies
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 egg
1 cup miniature semisweet chocolate chips
1 cup choped honey roasted peanuts
1 cup butterscotch chips
1/4 cup peanut butter
1/4 cup chocolate-flavor syrup

Directions:

(1) heat oven to 350 deg F. In ungreased 10 inch or 9 inch springform pan, braek up cookie dough. with floured fingers, press dough evenly in bottom of pan to form crust. Bake 15-18 minutes or until light golden brown. Cool 10 minutes.

(2) Meanwhile in a medium bowl, beat cream cheese with electric mixer on medium speed until light and fluffy. Beat in sugar and egg until well blended. Stir in 1/2 cup of the chocolate chips and 1/2 cup of the peanuts. Pour over cooled crust. Spread evenly.

(3) In a medium microwavable bowl, microwave butterscrotch chips on high 1 minute, stirring twice, until melted and smooth. Stir in peanut butter until smooth. Drizzel over cream cheese mixture. Sprinkle with remaining chocolate chips and peanuts

(4) Bake 30-40 minutes longer or until edge is set but center is still slightly jiggly. Cool on cooling rack 10 minutes. run knife around side of pan to loosen torte. Carefully remove side of pan. Cool 1 hr. Refrigerate until chilled about 2 hours.

(5) To service, cute torte into wedges. Drizzle 1 teaspoon choclate suryp onto each dessert plate. Place wedges over syrup.

Peach & Berry Cobbler

INGREDIENTS (Nutrition)
4 cups fresh peaches - peeled, pitted and sliced
1 cup fresh raspberries
3/4 cup white sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 (9 inch) pie crusts
2 tablespoons butter, softened and cut into pieces
1 tablespoon coarse granulated sugar

DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Place peaches and berries in a colander for about 15 minutes to drain any excess fluid , then transfer to a large bowl. Gently toss with sugar, flour, and cinnamon. Transfer to a pie crust. Dot with butter, and top with remaining crust. Cut vents in top crust, and sprinkle with coarse sugar.
Bake 45 minutes in the preheated oven, until crust is golden brown.

Chocolate Malt Cheesecake Bars

Crust:
1.5 cups chocolate wafer cookie crumbs
3 tbsp sugar
1/4 cup unsalted butter, melted

Filling
1 cup sugar
1 cup malted milk powder
3 8-oz packages cream cheese, softened
3/4 cup sour cream
2 tsp vanilla extract
3 large eggs
3 oz semisweet chocolate

1. Crust: heat oven to 350 deg F. Line a 13x9 inch baking pan with nonstick foil, extending beyond the short ends. Combine crumbs, sugar and butter in a medium bowl, stirring to combine. Press mixture evenly into bottom of prepared pan. Bake 8 to 10 minutes until set. let cool on a wire rack.

2. Filling: whisk sugar and malted milk powder in a medium bowl. Beat cream cheese cheese in a large mixer bowl, about 4 minutes, until light and fluffy. Beat in sugar mixture until well blended. Beat in sour cream and vanilla until smooth. Beat in eggs until combined.

3. In a microwave-safe bowl, melt chocolate in microwave. Remove 1/2 cup malt batter and stir into melted chocolate. Pour remaining malt batter over crust. Pour chocolate batter over malt batter in a zigzag fashion; swirl with a thin knife to marbleize. Bake 35 to 40 minutes or until top is set. Cool completely on a wire rack. Loosely cover and refrigerate, 4 hours or overnight.

4. Lift by foil to cutting board. Cut into 24 bars.

Carrot Cake

红萝卜 1根（150g）
鸡蛋 2个
砂糖 2大勺
色拉油 1/2杯
柠檬汁 1/2个柠檬榨汁
低筋面粉 200g（普通面粉也ok）
小苏打 1小勺
泡打粉 1/2小勺
肉桂粉 1小勺（不可省略）

做法：


准备工作：
1）胡萝卜擦成碎丝，或者用搅拌机打成碎蓉。

图中这样的擦丝器是擦柠檬皮的，用来擦萝卜烤出来的蛋糕胡萝卜丝都随着烤制溶化，不留胡萝卜的痕迹。如果用普通擦丝器是会留下胡萝卜痕迹的，即可以看到小胡萝卜粒。请酌情选择工具。如果用粉碎机切打成蓉，口感更加细腻。

2）低筋面粉里面加上泡打粉，小苏打，肉桂粉一起过筛备用。

3）烤箱预热160度。


做法：
1。找一个大盆打进鸡蛋，加糖，用打蛋器打到砂糖融化就好，不需要打泡。
2。把胡萝卜丝倒进鸡蛋液里，加入柠檬汁，色拉油，搅拌均匀。
3。把事先筛好的面粉再筛进2里，用橡皮刀切拌均匀，直到没有粉就可以了。
注：蛋糕液并非流动，而是浓粥状~。所以搅拌比较费劲并非做错了哈~
4。模具抹油，把胡萝卜蛋糕液倒进磨具，刮平表面。放入160度的烤箱烤50分钟。根据自己烤箱的特性酌情增减5分钟。您要是不放心，就用竹签子扎一下如果没沾到蛋糕液说明烤熟了。

迷你甜椰蓉挞

原料：
面皮：2张puff pastry，4 teaspoons 蜂蜜（optional）；
椰蓉馅儿：1 1/3 cups 糖（我就用了1 cup），3/4 cup 水，2 cups sweetened desiccated coconut，2个全蛋，1/2 cup custard powder，2 tablespoons unsalted butter，1/4 teaspoon baking powder。

做法很简单哦：
1、糖和水放入容器中火加热至糖完全融化（不用等水开），然后放凉，接着把剩下的所有原料都放入其中，用打蛋器稍微打一下，让原料充分搅拌即可；
2、烤箱预热180摄氏度（华氏350度）；
3、把puff pastry展开，表面撒些面粉擀成大约2毫米厚的薄皮，用工具把薄皮裁成直径7厘米的圆形，然后放入迷你模具里（就是迷你muffin的模具）；
（我用的是PC的butter puff pastry，买回来只需稍微擀一下就行。如图我用宝宝的born free奶瓶上的塑料盖子来裁薄皮的，正好大小）
4、将原料“1” 放入模具里（每一个tart大约需要1 1/2 teaspoons的馅料。注意不要让馅料超过薄皮的高度）。送入烤箱烤25分钟左右，或烤至椰蓉蓬起成金黄色即可。烤毕取出冷却，再把点心从模具中取出来，冷却2分钟以后即可食用（食用时可根据需要淋一些蜂蜜）。
此品外脆里嫩，香气扑鼻，迷你型的样子很可爱哦。

戚风蛋糕卷

http://web.wenxuecity.com/BBSView.php?SubID=cooking&MsgID=824161

http://blog.wenxuecity.com/blogview.php?date=200905&postID=21604