Jemput Pisang- Banana Puffs

This is a Malaysian dessert, and my step father makes them but I've been missing his cooking ever since I moved away from home! I'm so glad my mom posted this recipe today on her blog :D. My daughter helped me mix the ingredients together, such a quick and tasty treat, my guests loved them too! 


Jemput Pisang

350 g plain flour (sifted)
200 g brown sugar
800 g ripe bananas (mashed)
oil for deep frying

1. Mix sifted flour with brown sugar and mashed bananas.

2. Heat up oil in a wok.

3. When oil is hot, drop tablespoons of banana mixture into it. Deep fry till kuih turns golden brown.

4. Remove from wok. Drain well on a paper towel.

5. Arrange kuih on a serving plate. Serve with palm sugar and grated white coconut. (we don't do this and I have no idea why you should..could be for dipping or something.)

(recipe taken from Delicious Local Cakes and Kuih)

Edible Ant Hill

Pudding "Dirt" + Graham Cracker Crumb "Sand Hill" + Chocolate Chip "Ants" = Happiness

 

(Source: PreKinders)

Banana Bran Bread

My 2nd daughter loves to make this bread especially for Eid. She always throws some chocolate chips into the mix. My friend tried it out and now wants the recipe. Its a Margo Oliver recipe from the Weekend Magazine Cook Book. Enjoy some nice fresh bread this winter.

Banana Bran Bread

1 1/2 cups sifted all- purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1/4 cup shortening (I always use butter!)
1 cup sugar
1 egg
1 cup bran flakes (cereal)
1 1/2 cups well-mashed ripe banana (about 3 large)
1 tbsp. grated orange rind
2 tbsp. water
Heat oven to 350 degrees. Grease a 9x5 x3 inch loaf pan.
Sift flour, baking powder, baking soda,salt and nutmeg on to waxed paper.
Cream shortening (butter) and sugar together. Add egg and beat until fluffy. Stir in bran flakes, banana, orange rind and water.
Add dry ingredients and stir just to blend. Spoon into prepared pan and spread evenly.
Bake 50 to 60 minutes or until a toothpick stuck in the centre comes out clean. Turn out of pan and cool on cake rack.

Reese's peanut butter cups

I have the book and there is also a site you can go to with even more recipes. I have made the Mrs. Fields recipe and my kids too so many times the page is covered in dough splatters. I also make the Orange Julius recipe and yesterday my daughter made Reese's Peanut butter cups. My daughter forgot the cupcake holders but they still turned out fine. These were yumalish! These would be great for Eid! (why do I keep adding to my eid list?) Enjoy!

Ingredients
12 paper muffin cups
one 12-ounce pkg. milk chocolate chips
1 cup reduced-fat peanut butter
1/2 cup powdered sugar
1/4 teaspoon salt

Directions
1. Cut the top half off of the muffin cups so that they are shallower.

2. Pour the chocolate chips into a glass bowl and melt them in the microwave: Microwave at 50% power for 2 minutes. Stir the chips gently, and let them sit for a minute or so. If the chocolate needs more melting, microwave those chippies again at half power for 30 seconds. Stir gently. Continue the process, stirring gently as you go. But be very careful not to overcook the chocolate or it'll seize up on you like day old Carolina roof tar.

3. Using a teaspoon, spoon a portion of the chocolate into the middle of a muffin cup. Draw the chocolate up the edges of the cup with the back of the spoon. Coat the entire inside of the muffin cup with chocolate and place it into a muffin tin. Repeat with the remaining muffin cups and then put the whole muffin tin in the fridge so that the chocolate hardens.

4. Combine the reduced-fat peanut butter, powdered sugar and salt in a medium bowl.

5. When the chocolate in the muffin cups has hardened, pop the sweetened peanut butter into the microwave oven on full power for 1 minute. This will soften up the peanut butter so that it easily flows into the cups.

6. Spoon a small portion of peanut butter into each of the chocolate-coated cups. Leave room at the top for an additional layer of chocolate, which we'll add later. Pop the candy back in the refrigerator to harden the peanut butter. This should take an hour or so.

7. When the peanut butter filling has hardened, re-melt the chocolate chips in the microwave on half power for 30 to 60 seconds. Use a teaspoon to spread a layer of chocolate over the top of each candy. Chill the candy once again to set up the chocolate.

8. Finally, remember to take the paper off the outside of the peanut butter cups before eating them.

Makes 12 candies.

Strawberry Oreo IceCream Cake

Here's a recipe that a friend of mine gave to me last year. It's super delicious, and now the strawberry picking season is in, I thought I'd share it with everyone in case they go strawberry picking this year with their family and little ones.

Directions:

- Line a 8X4 inch loaf pan with tin foil (I use a glass pie plate)
- mash 2 cups strawberries in large bowl, stir in one can sweetened condensed milk and 1/4 cup lemon juice
- stir in one cup cool whipped topping to mixture and pour into pan
- chop about 8-10 oreo cookies into small pieces, add 1tbsp butter or margarine and mix
- place cookies over mixture in pan
- cover cookie mixture with tin foil and gently press cookies into mixture
- freeze 6 hours or until firm
(I skip the remaining steps because I just keep the cake in the freezer and take a slice whenever someone at home wants one)
- invert dessert onto serving plate when ready to serve
- remove tin foil. Spread 1/4 cup cool whip on top and sides of dessert
- slice 2 cups of strawberries and arrange on dessert

(Source: a friend)