Monthly Archives: December 2014

Sugar Cookies Cutouts

This is a great recipe to make with kids. They can help cutting and decorating the cookies.

Makes about 3 dozens depending on size of cookies

  • 1 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 cups all-purpose flour
  • 1 and 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3 tablespoons milk
  • 1 teaspoon pure vanilla extract
  1. Preheat oven to 400° F
  2. Sift together flour, baking powder and salt, set aside
  3. Using an electric mixer with paddle attachment, cream together butter and sugar until light and fluffy
  4. Add egg, milk and vanilla, mix well
  5. Add flour mixture in 2-3 portions, mix until dough comes together
  6. Roll out 1/2 of dough at a time on parchment paper to about 1/8 inch thickness
  7. Cut with floured cookie cutters
  8. Sprinkle with sugar or decorate as desired
  9. Place on cookie sheets lined with parchment paper and bake for about 7-8 minutes or until edges turn light brown
  10. Cool for about 5 minutes on cookie sheets, then transfer to racks to cool completely

Collect all the dough scraps and roll into a dough again to make as many cookies as possible.


Cranberries and Chocolate Chips Butter Cookies

I like to make these cookies around X’mas time. They are great to share with others during the winter holidays.

Makes about 30

  • 1 cup unsalted butter, at room temperature
  • 1/2 cup icing sugar, plus 2 tablespoons for dusting
  • 1/4 cup self-rising flour
  • 1 and 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon milk
  • 1/2 cup chocolate chips
  • 1/4 cup dried cranberries
  1. Preheat oven to 350°F
  2. Sift together self-rising flour, all-purpose flour and salt, set aside
  3. Using an electric mixer with the paddle attachment, cream butter at medium speed until fluffy
  4. Sift in icing sugar, beat again until fluffy, scraping down sides of bowl
  5. Reduce speed to low, add in flour mixture in 2-3 portions
  6. Add vanilla and milk, mix until dough comes together
  7. Stir in chocolate chips and cranberries
  8. Place large tablespoonfuls of dough, on cookie sheets lined with parchment paper, leaving 2 inches apart
  9. Bake for about 18 minutes, rotating trays half way through, bottoms of cookies should be lightly brown
  10. Let cool on cookie sheets for 5 minutes, then transfer to racks to cool completely
  11. Dust tops with icing sugar

You can gently roll each tablespoon of dough into balls with hands, then press down to shape cookies before baking

Tapioca Pudding

This is a very yummy Asian dessert. 

Makes about 4 servings

  • 75 gm small tapioca pearls
  • 1 cup of milk
  • 1 tablespoon custard powder
  • 1 egg, slightly beaten
  • 50 mL evaporated milk
  • 3 tablespoons sugar
  • 20 gm unsalted butter
  1. Preheat oven to 400°F
  2. Soak tapioca pearls in water for 30 minutes, drain well
  3. Cook pearls in large pot of water on medium heat, stirring constantly until pearls turn clear
  4. Rinse pearls with cold water, drain well
  5. Add custard powder and egg in 1/2 cup of milk, mix well, set aside
  6. Heat evaporated milk and the other 1/2 cup of milk in microwave for about 45 seconds, add sugar and butter, stir until melted, let cool for about 5-10 minutes
  7. Slowly add milk mixture (#6) into egg mixture (#5)
  8. Heat the above over medium heat in a non-stick pot, stir constantly until thickens
  9. Stir in tapioca pearls
  10. Pour mixture in ramekins, about 3/4 full
  11. Place ramekins on baking tray half-filled with water and bake for about 20 minutes.

The custard should have a texture of thick creamy soup before baking.

Egg Tarts

This is a very easy recipe and they taste just like the ones you get from the Chinese bakeries.  Enjoy ! (It was my daughter’s idea to make a happy face with the tarts !)

Makes about 16

  • 3 eggs
  • 60 mLs evaporated milk
  • 1/3 cup granulated sugar
  • 150 mLs hot water
  • 1 teaspoon custard powder
  • 16 frozen pastry shells, 3″ (store-bought )
  1. Preheat oven to 350°F
  2. Melt sugar in hot water, let cool
  3. Whisk eggs well
  4. Whisk in evaporated milk, custard powder and sweet water until smooth
  5. Place pastry shells on cookie sheet
  6. Strain mixture and pour into pastry shells
  7. Bake for about 22-25 minutes or until middle of custard pop up slightly

You may need to thaw pastry shells for a few minutes before baking, please follow instructions on box. Don’t let custard pop up too much or it will drop and become wrinkly when cooled.