Sunday, March 17, 2024
CINNAMON SWIRL CRUNCH BREAD
Batter
8 TBL unsalted butter, softened1 C granulated sugar
1 C milk
2 eggs
1 tsp vanilla
2 C flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
Sprinkle
1/2 C granulated sugar
1 TB cinnamon
2 TBL unsalted butter, melted
Mix batter ingredients together
Mix Sprinkle ingredients together
Greased 1 loaf pan
Pour 1/2 the batter
Sprinkle with 1/2 the sprinkle
Pour the rest of the batter
Pour on the melted butter
Sprinkle with the rest of the sprinkle
Swirl with a knife
Bake 350 for one hour
Enjoy!
ASIAN VELVET BEEF
VELVETED BEEF
The secret on how to prepare the most tender beef for Asian dishes.
1/2 lb rump or tenderloin, sliced thinly against the grain
¼ tsp Baking soda
2-3 tbs Water
2 tbs Cornstarch
SEASONING
1 tsp Chicken bouillon powder
¼ tsp Dark soy sauce
1 tsp Yumyum aka MSG
½ tsp Salt
½ tsp Sugar
½ tsp White pepper
1 tbsp Cooking oil
1 tsp Sesame oil
1 tsp Cooking wine
Place the sliced beef in a large bowl
Add baking soda and water, and stir the beef until well combined
Add the cornstarch and stir until the beef has completely absorbed all the water
Season the beef with chicken powder, dark soy sauce, salt, sugar, YumYum, sesame oil and cooking wine
Cover and allow the beef to rest overnight to be used the next day or a minimum of 1 hour
Alternatively, freeze it for up to a month
*for the best result the beef should be frozen first and defrosted before use