Chicken luncheon rolls (2)

I finally found the real Chicken Luncheon. So yesterday I made a batch of Chicken Luncheon Rolls. I didn't use the previous recipe.i just have this thing about weighing my ingredients nowadays.So I took the recipe for my Cinnamon rolls and exchanged the butter to margerine and I was so amazed at the results.

The Chicken luncheon

o    1 cup warm milk

o    1 egg (room temperature), slightly beaten

o    1/4 cup margerine

o    1/4 cup vegetable oil

o    1/2 cup white sugar

o    1/2 teaspoon salt

o    3 1/2 cups flour plus more for dusting

o  2 1/4 tsp instant dry yeast

o    2 tbsp butter-melted

o    Chicken lunchen-Cut into strips

o    Sliced cheddar cheese-Cut into strips

Instructions

1.       If you're using a breadmaker add milk, egg, melted butter, oil, sugar, and salt. Add flour on top of all the liquid mixture sprinkle yeast on top. Choose the dough button and wait untill dough rises.You can also knead the dough by hand.

2.   When it has risen,punch out the air from the dough. Turn dough onto lightly floured surface and roll into a rectangle slightly larger than a 9×13 pan (rectangle). Spread surface evenly with melted butter.Arrange the chicken luncheon and cheddar cheese strips as you like.I used two pieces of each.

3.   Beginning with the long side, roll dough pinching the seam to seal.

4.   Preheat oven to 375 degrees F. Cut (I like using dental floss) into 12 equal slices and place them in a greased 9 x 13 baking pan. Cover with a damp towel and allow to rise for 30 minutes.

5.        To make the frosting, beat butter, cream cheese, and sugar on medium-high speed for three minutes. Set aside.

5.        Bake cinnamon rolls for about 15-18 minutes or until golden brown. 

Baked.The dough is soft and fluffy

Left it in the oven for a while for the brown effect

Apple Spice Cake

http://thecookieshopinenglish.wordpress.com/2009/08/06/best-apple-cake-of-the-whole-wide-world/

Assalamu'alaikum and good evening dear readers. Am not feeling well at the moment. Runny nose and headaches. But I managed to go through a packed day today. Baking this apple cake and chicken luncheon rolls for tea before I left my house this afternoon.
I had some leftover apples from yesterday. Had a wedding to attend to so I thought why not bake an apple cake as a gift. The only trouble was this is the first time for me baking this recipe. Wasn't sure how the turn out was going to be. Yet I was quite confident of myself. Hahaha.
I wanted to taste it too. So I baked 2/3 of the batter in an 8"x8" baking pan. That was to be the gift. And 1/3 of the batter in a loaf pan.
I like the crumbly topping. Yet the cake itself was so moist and just melts in my mouth. Drink it with a cup of not so sweet coffee. Heaven...
I got the recipe from this blog. But only to find out it originated from Martha Stewarts website too. Its just that we left the caramel part.
Its very easy to make. So I do hope you try to bake it for your family and friends. I'm sure it will be a hit.



Ingredients
1 1/3 cups vegetable oil
3 cups all-purpose flour
1 tablespoon ground cinnamon
1 teaspoon baking soda
1 teaspoon salt
2 cups sugar
3 large eggs
3 to 4 Granny Smith apples, cored and cut into 1/2-inch pieces (3 cups)
1 cup chopped assorted nuts, such as pecans and walnuts (optional)
1 teaspoon pure vanilla extrac
Nonstick cooking spray with flour



Directions

1. Preheat oven to 175 degrees Celcius. Spray a 12-cup Bundt pan with cooking spray; set aside. ( You can use a 9"x9" baking pan too. Just make sure you butter and flour it well )
2. In a bowl sift together flour, cinnamon, baking soda; set aside.
3. In the bowl of an electric mixer fitted with the paddle attachment, combine vegetable oil, sugar, and eggs; mix on high speed until lemon yellow.
4. With mixer on medium speed, gradually put in dry ingredients until just incorporated.
5. Add apples and, if desired, nuts, to batter; mix to combine.
6. Add vanilla, mixing until incorporated.
7. Pour batter into prepared pan, and bake until a cake tester inserted in the center comes out clean, 70-80 minutes.
8. Remove from oven, and cool slightly on a wire rack.
9. Invert cake onto rack; turn cake right-side up to cool completely on rack before serving.

Apple Cinnamon Cake (with cream cheese)

Assalamu'alaikum and a woonderful Friday to everyone!
I've found so many apple cake recipes lately that I had to try one today. So I got myself a packet of Granny Smiths apples from Mydin. Called my Aunt Nana first just to makw sure I got the right kind of apple. Thempn chose this recipe out of tge mny apple cakes recipe that I found. Don't ask me why I chose this.
But I'm very satisfied with my cake. Its moist and soft maybe because of the cream cheese in it. And its full of apples! So lets take a look at the ingredients.
I took the recipe from myrecipes.com

My pictures always take the taste out of the food.Huhuhu...But believe me,its delicious!

A pice of the cake.You can see the chunks of apple in it.

Ingredients
1 3/4 cups sugar, divided
1/2 cup stick margarine, softened
1 teaspoon vanilla extract
6 ounces block-style fat-free cream cheese, softened (about 3/4 cup)
2 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 teaspoons ground cinnamon
3 cups chopped peeled Rome apple (about 2 large) - I used 3 medium sized Granny Smiths apples
Cooking spray - You can just butter and flour it.

Preparation

1. Preheat oven to 350°.
2. Beat 1 1/2 cups sugar, margarine, vanilla, and cream cheese at medium speed of a mixer until well-blended (about 4 minutes).
3. Add eggs, 1 at a time, beating well after each addition.
4. Combine flour, baking powder, and salt.
5. Add flour mixture to creamed mixture, beating at low speed until blended.
6. Combine 1/4 cup sugar and cinnamon.
7. Combine 2 tablespoons cinnamon mixture and apple in a bowl, and stir apple mixture into batter.
8. Pour batter into an 8-inch springform pan coated with cooking spray, and sprinkle with remaining cinnamon mixture.
9. Bake at 350° for 1 hour and 15 minutes or until the cake pulls away from the sides of the pan.
10. Cool the cake completely on a wire rack, and cut using a serrated knife.

Note: You can also make this cake in a 9-inch square cake pan or a 9-inch springform pan; just reduce the cooking time by 5 minutes.

Ready to be eaten.Yum..Yum!

~Bon appetite~

Common Ingredient Substitutions

Imagine the frustration you get when you decide to bake or cook something and finding you've just run out of it?
Well I have faced similar situations and was so happy when I stumbled into this chart from Allrecipes.
Hope will benefit you gals and guys out there.

Ingredient	Amount	Substitution
Allspice	1 teaspoon	1/2 teaspoon cinnamon, 1/4 teaspoon ginger, and 1/4 teaspoon cloves
Arrowroot starch	1 teaspoon	1 tablespoon flour, OR 1 teaspoon cornstarch
Baking mix	1 cup	1 cup pancake mix OR 1 cup Easy Biscuit Mixture
Baking powder	1 teaspoon	1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar OR 1/4 teaspoon baking soda plus 1/2 cup buttermilk (decrease liquid in recipe by 1/2 cup)
Beer	1 cup	1 cup nonalcoholic beer OR 1 cup chicken broth
Brandy	1/4 cup	1 teaspoon imitation brandy extract plus enough water to make 1/4 cup
Bread crumbs	1 cup	1 cup cracker crumbs OR 1 cup matzo meal OR 1 cup ground oats
Broth: beef or chicken	1 cup	1 bouillon cube plus 1 cup boiling water OR 1 tablespoon soy sauce plus enough water to make 1 cup OR 1 cup vegetable broth
Brown sugar	1 cup, packed	1 cup white sugar plus 1/4 cup molasses and decrease the liquid in recipe by 1/4 cup OR 1 cup white sugar OR 1 1/4 cups confectioners' sugar
Butter (salted)	1 cup	1 cup margarine OR 1 cup shortening plus 1/2 teaspoon salt OR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Butter (unsalted)	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 7/8 cup lard
Buttermilk	1 cup	1 cup yogurt OR 1 tablespoon lemon juice or vinegar plus enough milk to make 1 cup
Cheddar cheese	1 cup shredded	1 cup shredded Colby cheddarOR 1 cup shredded Monterey Jack cheese
Chervil	1 tablespoon chopped fresh	1 tablespoon chopped fresh parsley
Chicken base	1 tablespoon	1 cup canned or homemade chicken broth or stock. Reduce liquid in recipe by 1 cup
Chocolate(semisweet)	1 ounce	1 (1-ounce) square of unsweetened chocolate plus 4 teaspoons sugar OR 1 ounce semisweet chocolate chips plus 1 teaspoon shortening
Chocolate (unsweetened)	1 ounce	3 tablespoons unsweetened cocoa plus 1 tablespoon shortening or vegetable oil
Cocoa	1/4 cup	1 (1-ounce) square unsweetened chocolate
Condensed cream of mushroom soup	1 (10.75-ounce) can	1 (10.75-ounce) can condensed cream of celery, cream of chicken, OR golden mushroom soup
Corn syrup	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup honey OR 1 cup light treacle syrup
Cottage cheese	1 cup	1 cup farmer's cheese OR 1 cup ricotta cheese
Cracker crumbs	1 cup	1 cup bread crumbs OR 1 cup matzo meal OR 1 cup ground oats
Cream (half and half)	1 cup	7/8 cup milk plus 1 tablespoon butter
Cream (heavy)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 1/3 cup butter
Cream (light)	1 cup	1 cup evaporated milk OR 3/4 cup milk plus 3 tablespoons butter
Cream (whipped)	1 cup	1 cup frozen whipped topping, thawed
Cream cheese	1 cup	1 cup pureed cottage cheese OR1 cup plain yogurt, strained overnight in a cheesecloth
Cream of tartar	1 teaspoon	2 teaspoons lemon juice or vinegar
Crème fraiche	1 cup	Combine 1 cup of heavy cream and 1 tablespoon of plain yogurt. Let stand for 6 hours at room temperature
Egg	1 whole (3 tablespoons or 1.7 oz)	2 1/2 tablespoons of powdered egg substitute plus 2 1/2 tablespoons water OR 1/4 cup liquid egg substitute OR 1/4 cup silken tofu pureed OR 3 tablespoons mayonnaise OR half a banana mashed with 1/2 teaspoon baking powder OR 1 tablespoon powdered flax seed soaked in 3 tablespoons water
Evaporated milk	1 cup	1 cup light cream
Farmer's cheese	8 ounces	8 ounces dry cottage cheese OR8 ounces creamed cottage cheese, drained
Fats for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Flour--Bread	1 cup	1 cup all-purpose flour plus 1 teaspoon wheat gluten (available at health food stores & some supermarkets)
Flour--Cake	1 cup	1 cup all-purpose flour minus 2 tablespoons
Flour--Self-Rising	1 cup	7/8 cup all-purpose flour plus 1 1/2 teaspoons baking powder and 1/2 teaspoon of salt
Garlic	1 clove	1/8 teaspoon garlic powder OR1/2 teaspoon granulated garlicOR 1/2 teaspoon garlic salt--reduce salt in recipe
Gelatin	1 tablespoon, granulated	2 teaspoons agar agar
Ginger--dry	1 teaspoon	2 teaspoons chopped fresh ginger
Ginger--fresh	1 teaspoon, minced	1/2 teaspoon ground dried ginger
Green onion	1/2 cup , chopped	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped shallots
Hazelnuts	1 cup whole	1 cup macadamia nuts OR 1 cup almonds
Herbs--fresh	1 tablespoon chopped fresh	1 teaspoon (chopped or whole leaf) dried herbs
Herring	8 ounces	8 ounces of sardines
Honey	1 cup	1 1/4 cup white sugar plus 1/3 cup water OR 1 cup corn syrupOR 1 cup light treacle syrup
Hot pepper sauce	1 teaspoon	3/4 teaspoon cayenne pepper plus 1 teaspoon vinegar
Ketchup	1 cup	1 cup tomato sauce plus 1 teaspoon vinegar plus 1 tablespoon sugar
Lard	1 cup	1 cup shortening OR 7/8 cup vegetable oil OR 1 cup butter
Lemon grass	2 fresh stalks	1 tablespoon lemon zest
Lemon juice	1 teaspoon	1/2 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lime juice
Lemon zest	1 teaspoon	1/2 teaspoon lemon extract OR 2 tablespoons lemon juice
Lime juice	1 teaspoon	1 teaspoon vinegar OR 1 teaspoon white wine OR 1 teaspoon lemon juice
Lime zest	1 teaspoon	1 teaspoon lemon zest
Macadamia nuts	1 cup	1 cup almonds OR 1 cup hazelnuts
Mace	1 teaspoon	1 teaspoon nutmeg
Margarine	1 cup	1 cup shortening plus 1/2 teaspoon salt OR 1 cup butterOR 7/8 cup vegetable oil plus 1/2 teaspoon salt OR 7/8 cup lard plus 1/2 teaspoon salt
Mayonnaise	1 cup	1 cup sour cream OR 1 cup plain yogurt
Milk--whole	1 cup	1 cup soy milk OR 1 cup rice milkOR 1 cup water or juice OR 1/4 cup dry milk powder plus 1 cup water OR 2/3 cup evaporated milk plus 1/3 cup water
Mint--fresh	1/4 cup chopped	1 tablespoon dried mint leaves
Molasses	1 cup	Mix 3/4 cup brown sugar and 1 teaspoon cream of tartar
Mustard--prepared	1 tablespoon	Mix together 1 tablespoon dried mustard, 1 teaspoon water, 1 teaspoon vinegar and 1 teaspoon sugar
Onion	1 cup, chopped	1 cup chopped green onions OR1 cup chopped shallots OR 1 cup chopped leeks OR 1/4 cup dried minced onion OR 1/4 cup onion powder
Orange juice	1 tablespoon	1 tablespoon other citrus juice
Orange zest	1 tablespoon	1/2 teaspoon orange extract OR1 teaspoon lemon juice
Parmesan cheese	1/2 cup, grated	1/2 cup grated Asiago cheeseOR 1/2 cup grated Romano cheese
Parsley	1 tablespoon chopped fresh	1 tablespoon chopped fresh chervil OR 1 teaspoon dried parsley
Pepperoni	1 ounce	1 ounce salami
Raisin	1 cup	1 cup dried currants OR 1 cup dried cranberries OR 1 cup chopped pitted prunes
Rice--white	1 cup, cooked	1 cup cooked barley OR 1 cup cooked bulgur OR 1 cup cooked brown or wild rice
Ricotta	1 cup	1 cup dry cottage cheese OR 1 cup silken tofu
Rum	1 tablespoon	1/2 teaspoon rum extract, plus enough water to make 1 tablespoon
Saffron	1/4 teaspoon	1/4 teaspoon turmeric
Salami	1 ounce	1 ounce pepperoni
Semisweet chocolate chips	1 cup	1 cup chocolate candies OR 1 cup peanut butter or other flavored chips OR 1 cup chopped nuts OR 1 cup chopped dried fruit
Shallots, chopped	1/2 cup	1/2 cup chopped onion, OR 1/2 cup chopped leek OR 1/2 cup chopped green onion
Shortening	1 cup	1 cup butter OR 1 cup margarine minus 1/2 teaspoon salt from recipe
Sour cream	1 cup	1 cup plain yogurt OR 1 tablespoon lemon juice or vinegar plus enough cream to make 1 cup OR 3/4 cup buttermilk mixed with 1/3 cup butter
Sour milk	1 cup	1 tablespoon vinegar or lemon juice mixed with enough milk to make 1 cup: Let stand 5 minutes to thicken
Soy sauce	1/2 cup	4 tablespoons Worcestershire sauce mixed with 1 tablespoon water
Stock--beef or chicken	1 cup	1 cube beef or chicken bouillon dissolved in 1 cup water
Sweetened condensed milk	1 (14-ounce) can	3/4 cup white sugar mixed with 1/2 cup water and 1 1/8 cups dry powdered milk: Bring to a boil and cook, stirring frequently, until thickened, about 20 minutes
Vegetable oil--for baking	1 cup	1 cup applesauce OR 1 cup fruit puree
Vegetable oil--for frying	1 cup	1 cup lard OR 1 cup vegetable shortening
Vinegar	1 teaspoon	1 teaspoon lemon or lime juiceOR 2 teaspoons white wine
White sugar	1 cup	1 cup brown sugar OR 1 1/4 cups confectioners' sugar OR 3/4 cup honey OR 3/4 cup corn syrup
Wine	1 cup	1 cup chicken or beef broth OR 1 cup fruit juice mixed with 2 teaspoons vinegar OR 1 cup water
Yeast-active dry	1 (.25-ounce) package	1 cake compressed yeast OR 2 1/2 teaspoons active dry yeastOR 2 1/2 teaspoonsrapid rise yeast
Yogurt	1 cup	1 cup sour cream OR 1 cup buttermilk OR 1 cup sour milk