Famous Amos Cookies

Cookies atau biskut terutamanya chocolate chip merupakan antara kudapan tersedap yang boleh dibuat sendiri. Disamping itu, biskut juga boleh dijadikan hadiah.

Di sini, saya ingin meletakkan resepi yang diperolehi daripada webpage ini

FAMOUS AMOS

yang juga merupakan resepi daripada penjual biskut ternama Famous Amos.

Disebabkan resepi ni banyak sangat bahan-bahan dia, boleh kurangkan setengah kalau takut banyak.

INGREDIENTS

2 cups butter [480g]
4 cups flour
2 tsp. baking soda
2 cups granulated sugar
2 cups brown sugar
5 cups blended oatmeal (measure oatmeal & blend in blender to a fine powder)
24 oz. chocolate chips
1 tsp. salt
18 oz. Cadbury bar (grated)
4 eggs
2 tsp. baking powder
3 cups chopped nuts (your choice)
2 tsp. vanilla

INSTRUCTIONS

1. Preheat oven 190C.
2. Cream the butter and both sugars.
3. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda.
4. Add chocolate chips, Cadbury bar and nuts.
5. Roll into balls on a cookie sheet
6. Bake for 10 minutes.

New York Cheese Cake

Resepi ini diambil dan diubahsuai daripada laman web ini:

GOOD FOOD

Antara banyak-banyak resepi cheesecake yang telah saya cuba, ini antara yang boleh saya katakan saya berpuas hati lah hehe. Kalau ikut webpage dia, boleh buat 1 cheesecake yang besar. Tapi biasanya saya akan menggunakan resepi ini untuk membuat dua cheesecake saiz sederhana.

The result. . .

-----------------::INGREDIENTS::-----------------

For crust

150g butter [melted]
2 tbsp granulated sugar
300g  Marie biscuit [finely crushed]

For filling

1kg cream cheese [room temperature]
300g castor sugar
3 tbsp plain flour
a pinch of salt
2 tsp vanilla extract
zest of 1 lemon [grated]
1+1/2  tsp lemon juice
3 large eggs + 1 yolk
200ml soured cream

For soured cream topping

230ml soured cream
1 tbsp caster sugar
2 tsp lemon juice

-----------------::INSTRUCTIONS::-----------------

1. Oven shelf => middle of the oven. Preheat oven 160C. Line 2 8" round tin with parchment paper.
2. For CRUST: melt the butter in a medium pan, stir in sugar then biscuits so it is evenly moisten. Press the mixture in the baking tins and bake for 10 minutes. Cool on wire rack while preparing the filling.
3. For FILLING: Increase oven temperature to 200C. Beat the soft cheese in mixer at medium-low speed until creamy, about 2 minutes.
4. With the mixer on low, gradually add sugar, then flour and a pinch of salt.
5. Add vanilla, lemon zest and juice. Whisk in eggs and yolk, one at a time. Add soured cream then keep the mixer on low until the filling is smooth. Don't over beat.
6. Brush the sides of the tin with butter then pour in the filling. Bake for 10 minutes.
7. Reduce the oven temperature to 90C then bake for 25 minutes more.
8. If you shake the tin, the filling should have slight wobble. Turn of the oven and open the oven door for creamy-middle-cheesecake texture and let it close for drier texture. Let cool in oven for 2 hours.
9. For TOPPING: Combine all the ingredients for topping and spread it over cheesecake. Refrigerate for at least 8 hours or overnight.
10. Run a knife around the sides of the tin to loosen any stuck edges. Cut the cheesecake and voila! it is ready to go into your system.

You can ask me if you have any inquiry.