Taisan Muffins

I was craving for Taisan Bread and figured I could make them into muffins so I won't have to slice them up and pack them for work.

It's not as soft as I expected it to be, for a first try. I will try it again next time with a better mixing of the egg whites.

Ingredients:
1 cup all purpose flour
1 tsp baking powder
1/2 tsp salt
4 egg yolks
1/2 tsp vanilla extract
1/4 cup sugar (brown or white)
1/4 cup evaporated milk
1 1/2 tbs water
1/2 tbs unsalted butter, melted
1/4 cup vegetable/canola oil

Egg whites:
4 egg whites
1/4 tsp cream of tartar
1/2 cup sugar (white or brown)

Toppings:
Melted butter
Sugar

Directions:
1. Sift together flour, baking powder and salt. Set aside.
2. In a big bowl, combine egg yolks, vanilla, sugar, milk, water, butter and oil. Use a mixer to blend well.
3. Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape the sides once in a while. Set aside.
4. In another bowl, beat egg whites, cream of tar tar and sugar for 1 minute at low speed. Increase speed for 4-5 minutes until a medium peak is formed.
5. Gently fold in the egg yolk mixture to the egg whites until the ingredients are combined.
6. Spoon batter into the muffin liners/greased muffin tin right to the top.
7. Bake for 20-30 minutes in preheated (325 F) oven or until a toothpick comes out clean.
8. Cool and brush with melted butter and sprinkle top with sugar.

Yields 10 muffins.

Easy Blueberry Muffins

I had some remaining frozen blueberries and I wanted to use them up so I can buy new ones.

I made these muffins so my husband and I can take this to work everyday for the week. It's a great breakfast treat! I do not put the crumb topping because I find it messy, but it is up to you!

The recipe is from allrecipes.com

Ingredients:

Muffins:
1 1/2 cups all purpose flour
3/4 cup white sugar
1/2 tsp salt
2 tsp baking powder
1/3 cup vegetable/canola oil
1 egg
1/3 cup milk
1 cup blueberries (fresh or frozen)

Crumb topping:
1/2 cup white sugar
1/3 cup all purpose flour
1/4 cup butter, cubed
1 1/2 tsp cinnamon

Directions:

Muffins:
1. Preheat oven to 400 F
2. Grease muffin tins or line with muffin liners.
3. Combine flour, 3/4 sugar, salt and baking powder.
4. Place oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
5. Mix egg with flour mixture.
6. Fold in blueberries.
7. Fill muffin cups right to the top.

Crumb topping:
1. Mix together sugar, flour, butter and cinnamon using a fork.
2. Sprinkle over muffins before baking.

Bake for 20 to 25 minutes. Yields 8 (normally).

Easy Chicken Parmesan

I have started working (yay!) so I do not have the time to cook something that will take me forever. I came across the recipe of this at Snapguide by Sowmya. I modified the recipe a little bit with what I had. I love how it turned out, juicy and crunchy!

Ingredients:
4 chicken breasts
1 cup Panko
1 pack Shake n Bake
1/2 cup Parmesan cheese
1 tbs basil
Tomato sauce
4 cloves garlic, crushed
2 eggs beaten
salt to taste
Slices of Mozzarella cheese

Directions:
1. Marinate the chicken in a little bit of salt for about 10 minutes.
2. Spray oil on a baking pan.
3. Beat eggs in a bowl.
4. In a separate bowl, mix together Panko, shake n bake, basil, Parmesan and salt.
5. Dip chicken into the egg, then coat with the breading mix.
6. Place the breaded chicken in the pan.
7. Mix tomato sauce and garlic in a separate container.
8. Top the chicken with the tomato sauce.
9. Top with slices of Mozzarella cheese.

Bake in preheated (375 F) oven for 25 to 30 minutes.

Pineapple Meringue Pie

I wanted to use my canned crushed pineapples and make it into something that would use the ingredients that I had on hand. So this is what I made. Save the juice of the pineapple, drink it!

Ingredients:

Crust:
2 cups crushed graham crackers
1/2 cup butter
2 tbs brown sugar (you may use white as well)

Filling:
3 cups milk
4 tbs cornstarch
3/4 cup brown sugar (may be white)
1/4 tsp salt
3 egg yolks
1 tsp vanilla extract
1 20 oz. can crushed pineapple, drain well

Meringue:
3 egg whites
6 tbs sugar

Directions:

Crust
Thoroughly blend together the ingredients and press the mixture evenly on the bottom of an 8-inch or 9-inch round cake pan (you may use any pan as well, as long as there's enough crust to cover the bottom).

Filling
1. Heat milk in a saucepan.
2. Mix cornstarch, sugar and salt.
3. Add to the heated milk and stir frequently until thickened (about 10-15 minutes).
4. Slightly beat egg yolks.
5. Slowly add into the milk mixture stirring constantly (5 minutes).
6. Remove from heat and cool.
7. Add vanilla extract and pour into the pan.
8. Spread drained pineapple on top.

Meringue
1. Beat egg whites stiff not dry, using a mixer/hand mixer.
2. Gradually add sugar beating until stiff peaks are formed.
3. Spread meringue on pineapple.

Bake in preheated oven (425 F) for 6 minutes. Chill and serve.

Oven-Baked Onion Rings

I was craving for onion rings and I didn't want to deep fry them - because it's not good for your health. Hahaha! So, here is the recipe for people who want to be "healthier" and still get their onion rings fix.

Ingredients:
1 cup all purpose flour
2 tsp paprika
4 tsp salt (kosher if you like)
1 cup buttermilk or 1 tbs vinegar + milk to make 1 cup
2 eggs
3 cups Panko breadcrumbs (they stay crunchy, if not available in your area, you may use whatever bread crumbs you prefer)
3 tbs olive oil
1 large yellow sweet onion, sliced 1/4 to 1/2-inch thick

Directions:
1. Preheat oven to 425 degrees F.
2. Place parchment paper on 2 baking sheets and set aside.
3. In a small bowl, combine flour, paprika and 2 tsp salt.
4. In another bowl, whisk together eggs and buttermilk. Add half of the flour mixture and beat until thickened.
5. In a shallow dish, combine Panko, olive oil and 2 tsp salt.

Dredge onion rings in the flour mixture, then into the buttermilk. Drain the excess and dredge in the Panko mix.

Arrange the onions on the baking sheet and bake for 14 to 20 minutes. Bake until golden brown. you may turn them around halfway through to have an even crisping and browning. But it is not necessary.

Enjoy!