葡萄柚蜂蜜蛋糕

葡萄柚蜂蜜蛋糕

材料︰

3 tbsp又1/4杯麵包粉、2顆中型葡萄柚、1/4橄欖油

4顆蛋（室溫）、1 tsp塩、1/2杯糖、1/4杯蜂蜜

1 1/2杯低筋麵粉、2 tsp泡打粉

做法：

烤箱預熱177℃，將9”烤盤塗上油並灑上3 tbsp麵包粉備用

取一小碗，磨葡萄柚皮及取汁後，加橄欖油備用

取一碗，麵粉過篩，加麵包粉、泡打粉拌勻

取一大碗，將蛋加塩打至膨鬆，加糖、蜂蜜打至發及濃稠

將乾粉拌入做法4中拌勻，加做法2拌勻

將蛋糕糊倒入烤盤烘烤約50分鐘即可

Grapefruit and Honey Cake

Ingredients:

3 tablespoons plus 1/4 cup finely ground fresh breadcrumbs
2 medium grapefruits,  1/4 cup extra virgin olive oil

4 large eggs, at room temperature,  1 teaspoon salt

1/2 cup sugar,  1/4 cup honey

1 1/2 cups all purpose flour,  2 teaspoons baking powder

Directions

Preheat the oven to 350 degrees. Oil a 9-inch round cake pan with tall sides, and dust it with the 3 tablespoons breadcrumbs.
Using a grater, zest both grapefruits. Juice one of the grapefruits to yield ¾ cup juice.

In a small bowl, combine the zest, juice, and olive oil. Set aside.
In a large bowl, beat the eggs and salt with an electric mixture until frothy and light.

Slowly beat in the sugar and honey, and continue to mix until pale and thick, about 2 minutes more.
In a separate bowl, sift together the flour, the remaining ¼ cup breadcrumbs, and the baking powder.

Then gradually beat the dry ingredients into the egg mixture. Fold in the citrus zest mixture just until incorporated.

Pour the batter into the prepared pan. Bake for 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan on a wire rack for 10 minutes. Then remove it from the pan and let it cool to room temperature.

巧克力麵包

巧克力麵包

材料：

1 1/2杯麵粉、1 tsp泡打粉、1/2 tsp塩、3/4杯糖

1/2杯奶油（室溫融化）、2顆蛋、1/4酸奶、1 tsp香草精

1杯苦甜巧克力碎片

做法：

烤箱預熱177℃，將8 1/2x4 1/2”長條型烤盤抺上奶油及麵粉備用

取一中型碗，加麵粉、泡打粉及塩拌勻備用

另取一碗，打發奶油及糖後，蛋分次加入打勻

加酸奶及香草精拌勻，加做法二之乾料拌勻

加巧克力碎片，並使其均勻分佈在蛋糕糊裡

倒烤盤烘烤約45-50分，烘烤畢使其靜置烤箱5-10分，取出放涼

糖霜：

材料：

1杯糖粉、1/2無糖可可粉、3 1/2 tbsp鮮奶油

做法：

糖粉、可可粉拌勻，加鮮奶油打至滑順

將糖霜倒於麵包上即可

Chocolate Chip Loaf

1 1/2 cups flour,  1 teaspoon baking powder

1/2 teaspoon salt,  3/4 cup sugar

1/2 cup (1 stick) butter, softened,  2 eggs

1/4 cup sour cream,  1 teaspoon van1la extract

1 cup mini semi-sweet chocolate chips

Preheat oven to 35o degrees. Grease and flour an 8 1/2 x 4 1/2″ loaf pan.

In medium bowl, stir the flour, baking powder, and salt, blending well; set aside.

In a large bowl, cream butter and sugar until light and fluffy.

Add the eggs and blend well, then add the sour cream and vanilla and blend well. Gradually add the flour mixture to this egg mixture and mix until well blended.

Fold in the mini chocolate chips, distributing evenly in batter.

Then fill your loaf pan with the batter and bake at 350 degrees for 45-50 minutes, or until a toothpick inserted in center comes out clean. Let loaf cool in pan 5-10 minutes before removing, then cool completely on a wire rack. While loaf is cooling, you can make the frosting…

CHOCOLATE FROSTING

1 cup powdered sugar,  1/2 cup unsweetened cocoa powder

3 1/2 Tablespoons half & half (or more, if you want a thinner glaze)

Stir powdered sugar and cocoa powder together in small bowl. Add the half & half and blend until smooth and creamy.

When loaf is completely cool, frost the top generously with all the frosting (or if you’ve made a thinner glaze, drizzle the loaf generously with the chocolate glaze). Let the frosting or glaze set a little, and then it’s ready to enjoy!

花生醬香蕉巧克力碎片麵包

花生醬香蕉巧克力碎片麵包

約6小條量

材料：

1杯低筋麵粉、1/2 tsp泡打粉、1/2 tsp小蘇打、1/2 tsp塩

1/2 tsp肉桂粉、1/4杯白糖、1/4杯黑糖、1/4菜籽油

1/4杯花生醬、蛋一顆、2根完熟香蕉（壓泥備用）

1/2 tsp香草精、1/2杯巧克力碎片

 做法：

1.烤箱預熱165℃，6個小型烤盤噴上烤盤油備用

2.取一大碗，將乾料︰麵粉、泡打粉、小蘇打、塩、肉桂粉、白糖、黑糖混拌均勻

3.另取一碗，將菜籽油、花生醬、蛋一顆、香蕉泥、香草精拌勻

4.做法3及巧克力碎片拌入做法2乾粉中拌勻

5.將蛋糕糊平均倒入小烤盤中，烘烤約20-25分，取出放涼即可

將乾料︰麵粉、泡打粉、小蘇打、塩、肉桂粉、白糖、黑糖混拌均勻

完熟香蕉2根

香蕉壓泥備用

 做法3及巧克力碎片拌入做法2乾粉中拌勻成蛋糕糊

 蛋糕糊平均倒入小烤盤

送禮自用兩相宜

Peanut Butter Banana Chocolate Chip Bread yield: 6

Ingredients:
1 cup all purpose flour,  1/2 teaspoon baking powder
1/2 teaspoon baking soda,  1/2 teaspoon salt

1/2 teaspoon cinnamon,  1/4 cup granulated sugar
1/4 cup packed brown sugar,  1/4 cup canola oil
1/4 cup smooth peanut butter,  1 egg
2 very ripe bananas, mashed,  1 teaspoon vanilla extract
1/2 cup chocolate chips

Directions:
Preheat oven to 325 degrees. Spray 6 mini loaf pans with non stick cooking spray and set aside.

In a large bowl, whisk all dry ingredients together until combined- flour, baking powder, soda, salt, cinnamon and sugars.

Create a well in the center and pour in remaining ingredients, excluding the chocolate chips.

Mix until just combined. Stir in chocolate chips. Divide evenly between loaf pans and bake 20-25 minutes or until toothpick comes out clean when inserted. Cool 5 minutes in pan and remove to cooling racks. Serve warm or at room temperature.

香蕉麵包

香蕉麵包

材料：

1 1/2杯香蕉泥（3根量）、1/3杯原味無脂優格

5 tbsp奶油（室溫融化）備用、2顆蛋、1/2杯糖、1/2杯黑糖

283g低筋麵粉、3/4 tsp小蘇打、1/2 tsp塩、3/4 tsp小豆蒄粉、1/2 tsp肉桂粉、1/4 tsp薑粉、1/4 tsp多果香粉、1 1/4 tsp香草精1/3杯糖粉、1 1/2 tsp低脂牛奶

 磅蛋糕的作法，西方人叫它做麵包，可能是因為它吃起來厚實的口感，每家做的香蕉麵包用料不盡相同，但卻都有著濃濃的烤過的香蕉香！

做法：

1.烤箱預熱180℃，9x5”烤盤噴上烤盤油備用

2.將香蕉、優格、奶油及蛋拌勻，加糖拌勻

3.取一碗，將麵粉、小蘇打、塩混合均勻，加入做法2中拌勻

4.取一小碗，將小豆蒄粉、肉桂粉、薑粉及多果香粉混合拌勻

5.將1 1/2 tsp香料及1 tsp香草精拌入蛋糕糊中拌勻，入烤箱烤約65分取出待涼

糖霜部份：

將剩下的香料、香草精、糖粉加牛奶拌勻成糖霜，淋於已涼透之麵包上即可

Banana Bread

1 1/2 cups mashed ripe bananas (about 3)
1/3 cup plain non fat yogurt
5 tablespoons butter, melted and cooled
2 large eggs
1/2 cup sugar
1/2 cup brown sugar
10 ounces all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
3/4 teaspoon ground cardamom
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground allspice
1 1/4 teaspoons pure vanilla extract, divided
1/3 cup powdered sugar
1 1/2 teaspoons low fat milk

Preheat oven to 350 degrees F.  Coat a 9x5 inch loaf pan with cooking spray.
You can use a stand mixer, hand mixer or just mix by hand the old fashioned way.  I used a stand mixer.  Combine bananas, yogurt, cooled melted butter and eggs until just blended.  Add sugars and mix until blended.
Combine flour, baking soda and salt in a bowl and whisk to combine.  Add the 入flour mixture to the banana mixture and beat until just blended.
In a small bowl combine the cardamom, cinnamon, ginger and allspice. 

Stir 1 1/2 teaspoons of the spice mixture and 1 teaspoon of the vanilla extract into the batter until just combined. 

Pour batter into the loaf pan and bake for 65 minutes, or until a toothpick inserted in the center comes out clean.  Cool in the pan set on a wire rack for 10 minutes.  Remove from pan and allow to cool completely.  To store, wrap the bread in foil and place in a zip top bag with the air removed. 
Make the glaze by combining the powdered sugar, remaining spice mixture and milk until fully combined and spoon over the bread.

紐約起士蛋糕

紐約起士蛋糕

材料：

5顆蛋（室溫）、2杯酸奶（室溫）、1,358g奶油起士（室溫）

8 tbsp無塩奶油（室溫軟化）、1 1/2杯糖、2 tbsp玉米粉

1 1/2 tsp香草精、1 tsp檸檬汁、1 tsp檸檬皮

做法：

烤箱預熱150℃

將奶油少許塗抹於10〞烤盤上，鋁箔紙舖於外層及底部備用

取一碗將蛋及酸奶打勻

取另一碗，將奶油起士及奶油可至柔軟細緻，倒入作法4拌勻

加糖、玉米粉、香草精、檸檬汁、檸檬皮拌勻

將蛋糕糊倒入烤盤，隔水蒸烤2小時15分，或至蛋糕表面上色

取出蛋糕，除去鋁箔紙並於室溫至涼透（約4小時）

冰入冰箱冰約一天即可食用

New York Cheesecake

5 large eggs, room temperature

2 cups (one pint) sour cream, room temperature

4 8-ounce packages cream cheese, room temperature

8 tablespoons (one stick) unsalted butter, room temperature

1 1/2 cups sugar

2 tablespoons cornstarch

1 1/2 teaspoons vanilla extract

1 teaspoon fresh lemon juice

1 teaspoon grated lemon zest

Generously butter the inside of a 10-inch springform pan.  Wrap a double layer of heavy-duty aluminum foil tightly around the outside bottom and sides, crimping and pleating the foil to make it conform to the pan.  This will help to prevent water seeping into the pan when you put it into the bain-marie.  Position the baking rack in the center of the oven; preheat the oven to 300* Fahrenheit. 

In a large mixing bowl, using an electric mixer, beat the eggs with the sour cream until well blended.

In a medium-sized bowl, beat the cream cheese with the butter until smooth and creamy.  Add this to the egg-sour cream mixture and beat until smooth. 

Add the sugar, cornstarch, vanilla, lemon juice and lemon zest and beat thoroughly, about 2 minutes. 

Pour into the prepared springform pan and place in a roasting pan (or other pan) large enough to prevent the sides from touching.  Place in the oven and carefully pour in enough very hot tap water to reach halfway up the sides of the springform pan.

Bake for 2 hours, 15 minutes, or until the cake is very lightly colored and a knife inserted in the center emerges clean.  Remove from the water bath and carefully peel the aluminum foil from around the pan.  Let stand at room temperature until completely cool, about 4 hours.  Refrigerate, covered, until well chilled.  For best flavor and texture, this cheesecake is best chilled overnight.

蒜味義大利麵

蒜味義大利麵

材料：

2 tsp橄欖油、4顆蒜瓣切碎備用、2 tbsp奶油、1/4 tsp塩

1/2 tsp胡椒、3杯雞高湯、227g義大利麵or天使細麵

1杯帕梅森起士粉、3/4杯高厚脂鮮奶油、2 tbsp巴西利

取一鍋，以中小火加熱橄欖油，加入蒜拌炒約1-2分鐘

加入奶油使融化，加塩、胡椒、雞高湯，開大火煮滾

加入義大利麵並依包裝指示時間烹煮義大利麵

將爐火調至中火，加入高厚脂鮮奶油及巴西利拌勻，熄火

加入帕梅森起士粉拌勻即可上桌

Creamy Garlic Pasta
2 tsp olive oil,  4 cloves garlic, minced,  2 tbsp butter
¼  tsp salt,  ½ tsp pepper,  3 cups chicken stock
½ lb spaghetti or angel hair pasta
1 cup grated parmesan cheese,  ¾ cup heavy cream
2 tbsp chopped fresh parsley

In a pot, bring the olive oil to medium-low heat. Add the garlic and stir, allowing it to cook for 1-2 minutes. Mix in the butter until melted. Add the salt, pepper and chicken stock. Raise the heat to high and let it come to a boil. 

Once it is at a rolling boil, add the pasta and cook for as long as the box’s directions indicate. Reduce the stove to medium heat and mix in the parmesan until completely melted. Turn off the heat and stir in the cream and parsley. Serve immediately.

菠菜起士填料雞

菠菜起士填料雞

4人份

材料：

450g去骨，去皮雞胸、113 – 170g起士、煮軟，瀝去水份菠菜一把

2 tbsp Cajun【註1】調味料、2 tbsp橄欖油、1 tbsp麵包粉、塩、黑胡椒

【註1】Cajun調味料做法：

3/4 tbsp 紅辣椒、3/4 tsp洋葱塩、3/4 tsp蒜粉、1/4 tsp黑胡椒、1/2 tsp卡宴辣椒粉

1/4 tsp茴香粉、1/4 tsp百里香、1/8 tsp奧勒岡

做法：

烤箱以175 – 180℃預熱

雞胸敲成約1cm厚

將起士、菠菜、塩及胡椒拌勻備用

將Cajun調味料及麵包粉調勻備用

將做法3起士糊挖進雞胸後，將雞胸捲起並以牙籤固定

將雞胸刷上橄欖油，灑上Cajun調味料、剩餘菠菜及起士

烤盤舖上烤盤紙，雞胸接縫處朝下烤約30 -40分即可

Cajun Chicken Stuffed with Pepper Jack Cheese & Spinach

Ingredients:
Serves 4

1 lb boneless, skinless chicken breasts

4 oz pepper jack cheese, shredded

1 c frozen spinach, thawed and drained

2 tbsp olive oil

2 tbsp Cajun seasoning

1 tbsp breadcrumbs

Sea salt, to taste

Freshly ground black pepper, to taste

Lots of toothpicks 

Directions:
Preheat oven to 350 degrees.
Flatten the chicken to 1/4-inch thickness.
In a medium bowl, combine the pepper jack cheese, spinach, salt and pepper.
Combine the Cajun seasoning and breadcrumbs together in a small bowl.
Spoon about 1/4 c of the spinach mixture onto each chicken breast. Roll each chicken breast tightly and fasten the seams with several toothpicks.
Brush each chicken breast with the olive oil. Sprinkle the Cajun seasoning mixture evenly over all. Sprinkle any remaining spinach and cheese on top of chicken (optional).
Place the chicken seam-side down onto a tin foil-lined baking sheet (for easy cleanup).  Bake for 35 to 40 minutes, or until chicken is cooked through.

香烤帕梅森起士雞

材料：

4片去皮、去骨雞胸，4 tsp蒜泥，1/4杯橄欖油，2 tsp鼠尾草

1 1/2 tsp百里香1 tsp 墨角蘭，3/4迷迭香，1/2肉豆蒄

1/2 tsp黑胡椒，1/4全麥麵包粉，1/4帕梅森起士粉

做法：

1.取一小鍋，將蒜泥，橄欖油，鼠尾草，百里香，墨角蘭，迷迭香，肉豆蒄，黑胡椒加熱一分鐘，使其略有溫度

2.剃除雞胸油脂及去膜，將雞縱向切開約1.5cm深

3.將醃料及雞肉以夾鏈帶室溫醃三十分鐘後，放冰箱醃一整天

4.烤箱以220℃預熱，烤上舖上錫泊紙備用

5.將麵包粉、起士粉拌勻，以雞肉沾裹入烤箱烤約25分至金黃即可

Parmesan Chicken with Garlic and Herbs

4 boneless, skinless chicken breasts,  2 tsp. crushed garlic
1/4 cup extra virgin olive oil,  1/2 tsp poultry seasoning
1/4 cup whole wheat bread crumbs
1/4 cup finely grated Parmesan cheese

Combine crushed garlic, olive oil, and poultry seasoning in small pan and heat 1 minute, until just warm.

Trim all visible fat and membranes from chicken breasts, then make small crosswise slits about 1/2 inch apart down the length of each chicken breast, being careful not to cut too far into the chicken. (This helps the garlic and herb flavor penetrate the chicken more.) Put chicken into zip loc bag, pour heated oil over, and marinate all day in refrigerator.

To cook, take chicken out of refrigerator and let it come to room temperature for a few minutes while you preheat oven to 425.

Mix bread crumbs and Parmesan (pulse a few times in food processor if the mixture isn't fine enough.) Place cheese/breadcrumb mixture in flat dish and dip each chicken breast into it, pressing on as much of the coating as you can.