The Original Singapore Sling Recipe

From Vintage Spirits and Forgotten Cocktails by Ted Haigh. Makes one drink.

2 ounces gin

3/4 ounces Cherry Heering

2 teaspoons Benedictine

2 teaspoons Cointreau

2 ounces pineapple juice
3/4 ounce fresh lime juice

2 dashes real pomegranate grenadine

1 dash Angostura bitters

Soda water

Real maraschino cherry, for garnish

Pineapple wedge, for garnish

Orange wheel or twist, for garnish
Combine all except soda and garnishes in a shaker full of ice.

Shake, and strain into a tall glass (highball or Collins) with a few lumps of ice. Top with a splash of soda water.

Garnish with a cherry, a pineapple slice, and orange wheel.

The Singapore Sling: Shortcut Recipe

makes one drink

2 ounces gin
1/2 ounce cherry Brandy
1/2 ounce grenadine syrup (less if you don't want it sweet)
1 ounce sweet and sour mix
Club soda

Add all of the ingredients except the club soda and maraschino cherry to a shaker filled with ice. Shake and strain into a tall glass filled with ice.

Top with a splash of soda and a cherry.

Eggless Cake in Pressure Cooker

Language : Hindi

Chocolate-dipped Potato Chip Cookies

Yield: About 24 cookies

Ingredients

3/4 cup flour

1/2 cup reduced fat potato chips, crushed fine (put them in a zippered plastic bag and roll them with a rolling pin to crush them

1/4 cup pecans, toasted and chopped very fine

1/4 teaspoon salt (yes, really! Don't leave it out.)

8 tablespoons butter, cut into 8 pieces and slightly softened

1/4 cup granulated sugar

1/4 cup confectioner's sugar

1 large egg yolk

1/2 teaspoon vanilla extract

10 ounces chopped bittersweet chocolate

Directions

1. Preheat oven to 350 and line two cookie sheets with parchment paper.

2. Combine potato chips, flour, pecans and salt in a bowl.

3. Beat butter and both sugars in a mixer until fluffy, about 3 minutes.Add egg and vanilla and beat until combined.

4. Slowly add flour mixture until completely combined.

5. Roll dough into 1-inch balls and place on cookie sheet about 3 inches apart. Flatten dough balls with your fingers until they are 1/4 inch thick.

6. Bake for 5 minutes, rotate cookie sheet and bake for another 5 minutes, watching the cookies during the second 5 minutes to make sure they don't get too brown. Cool for 5 minutes on the cookie sheet, then cool completely on a rack.

7. Melt the chocolate slowly in a double boiler, stirring until smooth. Dip each cookie almost halfway in chocolate, place on a cookie sheet covered with waxed paper and refrigerate until chocolate has hardened.

Chocolate Chip Cookie Dough Cupcakes

Yield: 12 servings

Chocolate cupcakes stuffed with chocolate chip cookie dough are the ultimate combination of a dessert within a dessert. These cupcakes will undoubtedly satisfy your sweet tooth.

Ingredients:

Chocolate Cupcakes
1 1/2 cups gluten free cake flour mix or blend
1 cup granulated sugar
1 teaspoon baking soda
1 teaspoon salt
1/3 cup cocoa powder
1/2 cup oil
1 cup water or 1 cup milk
1 teaspoon vanilla extract
1 tablespoon vinegar
Chocolate Chip Cookies
1 cup white rice flour
1 cup gluten free all purpose blend
1/4 cup coconut flour
2 teaspoons xantham gum
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 cup white sugar
1 cup brown sugar
1 cup (2 sticks) salted butter, softened
2 large eggs
2 teaspoons vanilla
2 cups chocolate chips
1 cup Rice Chex cereal crushed
Vanilla Buttercream
1 cup (2 sticks) unsalted butter, room temperature
6 to 8 cups confectioners' sugar
1/2 cup milk
1 teaspoon pure vanilla extract

Directions:

1.) Prepare the Chocolate Chip Cookies
Mix flour, xantham gum, baking powder and salt in one bowl. Cream sugar, butter, eggs and vanilla in a separate bowl and blend into flour mix. Fold in chips and cereal. Do not overmix. Freeze one dozen unbaked cookies until firm, at least 30 minutes. Bake remaining dough as directed in link above or freeze remaining dough for future use.
2.) Prepare the Chocolate Cupcakes
Preheat oven to 350 degrees F. Line a 12-cup muffin pan with 12 cupcake papers. In a medium mixing bowl, mix all ingredients together until moist and well-blended. It should only take you less than a minute to blend the ingredients together.
Taste the batter and adjust accordingly (there are no raw eggs in the batter which makes it safe for taste testing – options: add more cocoa powder, sugar or salt and/or spices like cinnamon or nutmeg).
Drop a ball of frozen dough into the center of each of the 12 cupcake papers. Divide the batter evenly among the cupcake tins about 2/3 filled. (You will have some remaining batter leftover for approximately 4-6 cupcakes. Bake regular cupcakes as directed in the link above.) Bake cookie dough cupcakes for approximately 20-25 minutes or until a cake tester comes out clean.
Allow the cupcakes to cool completely before adding the frosting.
3.) Prepare the Vanilla Buttercream
In the bowl of an electric mixer fitted with the paddle attachment, cream butter until smooth and creamy, 2 to 3 minutes. With mixer on low speed, add 6 cups sugar, milk, and vanilla; mix until light and fluffy. If necessary, gradually add remaining 2 cups sugar to reach desired consistency.
4.) Assemble
Frost the cupcakes with the Vanilla Buttercream. Sprinkle mini chocolate chips on top if desired.

BBQ Chicken Grilled Cheese Sandwiches

Yield: 4 sandwiches

Ingredients:

2 chicken boneless, skinless breasts, approx 1 lb, cut down the middle into 4 cutlets
2 Tbsp BBQ rub seasoning, I used McCormick Grill Mates Barbecue
1/2 cup bbq sauce
2 cups shredded sharp cheddar cheese
8 slices of sandwich bread
1/2 stick unsalted butter

Directions:

Prepare gas at high heat. Add rub seasoning to both sides of chicken breasts. Add chicken breasts to grill and turn heat down to medium high.
Grill for 3-6 minutes or until dark grill marks appear. Using grill safe tongs, turn the chicken over and use a grill brush to slather bbq sauce on the chicken. After about 3-6 minutes, turn the chicken again and add bbq sauce. Turn over once again and remove chicken from the grill after 1-2 minutes. Place chicken on a plate and allow to rest for at least 5 minutes. Slice chicken into thin pieces or cut into 1 inch thick cubes.
Melt about a 1/2 stick of butter and set aside along with a brush.
Add a little bit of butter to a non-stick skillet and heat at medium. Once butter is completely melted and about to brown, 2-3 minutes, take one slice of bread and brush with melted butter. Add the bread to the pan and top with 1/4 cup of cheese, add 1/4 of the chicken. Brush the second piece of bread with melted butter and add to the top of the sandwich.
Using a spatula, smash the sandwich down ever so slightly. Paying attention to the cheese and the bread (don't let it burn), flip the sandwich over after about 2-4 minutes or when the bottom piece of bread is golden or dark brown. Again, using the spatula, smash the sandwich down a little. Remove from skillet after 3-5 minutes. Place on a plate lined with a paper towel so the bread doesn't get soggy.