Lemon Ginger Bar,Soft Pumpkin Cookies N Crustless Quiche

Its the christmas season and followed by the New Year , so here's wishing all friends and bloggers a very very Merry Christmas and Happy Holidays.
Before that I would like to thank Akila of
Akila's Kitchen for giving me the Yummy Recipes Award.She conducts a monthly event titiled 'Dish Name Starts with ....".Please do participate and visit her blog when free.

There may not be any white Christmas in Malaysia but it is still joyously celebrated just like everywhere else in the world. This is the time where family and friends get together and exchange gifts for the day.So for this wonderful season , I would like to share three recipes with all of you.The first one is a rich ginger and lemon flavoured bar ,followed by Soft Pumpkin Cookies and finalising with a simple fast to prepare quiche.Hope these recipes would help you in preparing your christmas menu.


An amazingly easy ,soft and tasty bars for those who love the taste of ginger on their tastebuds.The bars was a hit and I used melted white chocolate to add some Christmas look to the cookies. I added 2 tbsp water to the glaze to make it more lighter and in pouring consistency.This recipe comes from Nick Malgieri from his latest book 'BAKE'.
Use standard measuring cup.

2 1/2 cups all-purpose flour (spoon flour into dry-measure cup and level off)
3/4 cup sugar
2 tablespoons ground ginger (more if you like)
2 teaspoons baking powder
8 ounces (2 sticks) unsalted butter
1 large egg
1/4 cup finely chopped crystallized ginger
2 tablespoons honey
2 teaspoons finely grated lemon zest

2 cups confectioners’ sugar, sifted after measuring
3 tablespoons lemon juice, strained before measuring
One 9 x 13 x 2-inch pan lined with buttered foil

Melted white chocolate
(red and green colouring)

1. Set a rack in the middle level of the oven and preheat to 375 degrees.
2. Mix the flour, sugar, ground ginger, and baking powder in a medium bowl.
3. Melt the butter over medium heat and immediately add to the dry ingredients; use a large rubber spatula to stir to a smooth, shiny dough. Add the egg, crystallized ginger, honey and lemon zest and beat vigorously to make a smooth dough.
4. Use baking sheet for easy handling.Scrape the dough into the prepared pan and use the floured palm of your hand to evenly press it over the bottom of the pan. Don’t be concerned if the dough looks greasy after pressing it onto the pan – the butter will be reabsorbed while baking.
5. Bake the bars until well risen, firm, and lightly golden, about 20 to 25 minutes.
6. While the bars are baking, use a small rubber spatula to beat the confectioners’ sugar and lemon juice together. Add water, 1/2 teaspoon at a time, if it’s too thick to spread.
7. The dough was too soft to be transferred actually therefore I didn’t transfer the dough on a board, as advised. Immediately use a small offset spatula to evenly spread the lemon glaze on the bars. It will set as the bars cool.Pipe white chocolate in a zig zag motion .Leave to cool for about 5 mins.
8. Use a ruler and a sharp knife to mark, then cut, 2-inch squares.
9. Store the squares in a tightly-covered tin or plastic container between sheets of wax paper.

Source: http://www.nickmalgieri.com/

Old-Fashioned Soft Pumpkin Cookies

Wonderful cookies; soft & chewy with a nice pumpkin & spice flavor. .It was just as the name describe it ‘soft’ as the cookies were soft thru out . Fairly simple recipe as you only need to drop spoonful on the baking sheet.I choose not to use the icing glaze but had the idea of using melted white chocolate .While melting ,a drop of water got mixed in and it cuddle up my chocolate !!I used Hershey candy cane chocolate which was on hand instead.I also made half a batch with mixing some orange rind and it was a blast too.

Use standard measuring cup for better result.

2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1 1/2 cups granulated sugar
1/2 cup butter (1 stick), softened
1 cup LIBBY'S® 100% Pure Pumpkin or fresh mashed pumpkin
1 large egg
1 teaspoon vanilla extract
1 tsp orange rind (optional)(Use 2 tsp if you want to use for the whole mixture)

Melted white chocolate
Or Icing Glaze

PREHEAT oven to 350° F. Grease baking sheets.
I used fresh pumpkin.Peel of the skin ,cut into small pieces and boil until soft. Leave the pumpkin in room temperature for at least 1 hour for it to dry slightly as there should not be fluid in it. Mashed into a smooth paste .
COMBINE flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth.(Note: Add in orange rind also if using). Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

BAKE for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Drizzle melted chocolate over cookies.

If using GLAZE:
COMBINE 2 cups sifted powdered sugar, 3 tablespoons milk, 1 tablespoon melted butter and 1 teaspoon vanilla extract in small bowl until smooth.

Source: http://www.verybestbaking.com/

Crustless Quick Quiche

Making this quiche is quick and easy as its mix and bake method.The texture is firm up with the use of flour as the quiche needs to hold on its own without the crust. Quite commonly made with bacon or ham ,I have used meatloaf instead.You can flavour it with smoked salmon or grilled vegetables as well.

150-200gm meatloaf
2 tsp honey

3 eggs
100gm flour
450ml milk
100gm tasty cheese (any type)
2 tsp chopped spring onions
1 medium onion(chopped)
½ tsp dried thyme,oregano and basil leaves
¼ tsp grounded nutmeg
Salt and pepper

Butter for greasing pan

Preheat oven at 180C. Cut the meatloaf in long strips.Heat ½ tbsp butter .Once melted add in the meatloaf and fry over medium heat until edges starts to crisp.Add in honey and sauté further,set aside.
In a bowl, combine eggs,flour and milk.Stir until smooth.Sieve . Mix in grated cheese, meatloaf, all the herbs,nutmeg, salt and pepper.Pour the mixture into a 22cm diameter pan and bake for 30 to 35mins or edges starts to brown.Insert a skewer in the middle ,if it comes out clean then the quiche is ready.Serve with a simple sauce.

4 tbsp thai chilli sauce
1 tbsp oyster sauce
1 tbsp light soy sauce

Mix all the sauce in a bowl.

Submitting Lemon Ginger Bars and Soft Pumpkin Cookies to the Cakes And Cookies For Xmas Event hosted by My Culinary Creations.
Also submitting to TorViewToronto Lemon Ginger Bars for the event Food Palette Series-White.
Crustless Quick Quiche is submitted for the Anyone Can Cook Event hosted by Umm Mymoonah of Taste Of Pearl City
Finally all the above recipes are heading its way to the Christmas Event 2010 hosted by Asan Khana


  1. Woww wat a delectable spread, absolutely inviting..

  2. sedapnya..v inviting n tempting..awesome click...lov ur colls..glad to follow u!


  3. Wow! everything looks very attractive. The bar, cookies, the quiche, great....
    Thank you for linking with Any One Can Cook :)

  4. those cookies are looking yummy


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