Alton Brown Buffalo Wings

Hot wings with ranch dressing.

Chic.ken wings in steamer

Steaming.

After steaming,lay wings on parchment paper to dry.

12 whole chicken wings
3 ounces unsalted buttered
1 small garlic, minced
1/4 c. hot sauce
1/3 teaspoon kosher salt

Place a 6-quart saucepan with a steamer basket and 1-inch of water at the bottom of the pan over high heat,cover and bring to a boil.

Remove the tips of the wings and save for making stocks.Using a kitchen shears or a knife,separate the wings at the joint.Place wings in a steamer basket,cover,reduce heat to medium and steam for 10 minutes.Remove wings from the steamer and lay wings in a half sheet pan lined with foil or parchment paper.Place in the fridge for an hour to dry.

Preheat oven to 425F.

Roast wings in the middle rack of the oven for 20 minutes.Turn the wings over and cook for another 20 minutes or until the meat is cooked through and skin is golden brown.

While the chicken is cooking,melt butter in a bowl with garlic.Pour this along with hot sauce and salt into a bowl large enough to hold all of the chicken and stir to combine.

Remove wings from the oven and transfer to the bowl and toss with the sauce.Serve warm with ranch dressing.

Norman's Sugar Cookies

Father in law famous sugar cookie recipe. Very light buttery and easy to make.Good for holiday icing decorating .The recipe makes 6 dozens. We usually ice them,sprinkle,top them with nuts or drizzle with melted chocolates.

Crisp and buttery sugar cookies.

6 dozens of cookies cooling!

Mixing

Roll almond size dough in sugar.

Press the cookie dough lightly.

Flattened dough ready to bake.

Yummy!

1c. sugar

1c. powdered sugar

1c. butter

2 eggs

1c. oil(veg. or canola oil)

2t. real vanilla extract

5c. all purpose flour

1t. cream of tartar

1/4t. salt

1t. baking soda

Cream sugar and butter;add eggs. Blend oil and vanilla.Add the dry ingredients and mix well .Refrigerate for an hour.Roll into balls and flatten with a glass dipped in butter and sugar. Bake at 350 for 10 min. yields:6  doz.

Tostadong Tinapay/Biscocho

Buttery cinnamon tostadong tinapay

Sliced day old sweet Italian bread.

Melted butter.

Dredge both sides in cinnamon/sugar mixture.

Lay bread flat and bake for 15-30 minutes or until crisp!

Yummy snacks!

1-loaf  sliced  day old bread(sweet Italian bread/ Hawaiian bread/ French bread/pandesal/challah)look at the markdown rack at your grocery store.

melted butter

cinnamon /sugar

Set oven to 300F, adjust oven rack in the middle.Cover baking sheets with aluminum foil or parchment paper.Brush or dunk bread with melted butter and dredge into sugar / cinnamon mixture on both sides. Bake  for15-30 minutes or until crisp and toasted!

Cece's Custard Cake

Yummy dessert!

Baking cake gently using a water bath method.

Custard/Leche Flan on top  and soft mamon cake at the bottom

Baked cake!

Caramel:

1c. sugar

1/4c. water

Custard:

6 eggs at room temperature

1 can condensed milk(13-14 oz)

1 can evaporated milk

1/2 c. sugar

Cake:

6 egg yolks at room temperature

1/2 c. sugar

1- 1/2 c. cake flour, sifted

1t. baking powder

1/2c. milk diluted(1/4c. milk mix with 1/4 c. water)

1t. finely grated lemon rind

Meringue:

6 egg whites at room temperature

1/2t. cream of tartar

1/2 c. white sugar

Caramel:

1. Preheat oven to 350F(180 C). prepare a 9 inch round pan.

2. In a heavy deep saucepan,combine water and sugar(don't stir) over a medium heat until dissolved. 

3. Brushing  down sides of pan with pastry brush dipped in cold water.

4. Bring to boil over medium- high heat for 8-10 minutes or until dark amber.

5. Immediately pour onto prepared pan. Set aside.

Custard:

1. In a bowl,mix egg yolks and sugar, do not beat.

2. Stir to blend or until sugar dissolved.

3. Strain through a sieve into caramelized pan . Set aside.

Cake:

1. In a bowl, mix egg yolks and gradually add sugar beating the mixture until light and lemony  color.

2. Add flour alternately with diluted milk (beginning and ending with flour)

3. Add grated lemon zest.Beat until smooth  and no lumps, set aside.

Meringue:

1. Using an electric mixer, beat egg whites until frothy, add cream of tartar beat until soft peaks forms.

2. Add sugar gradually beat until stiff and glossy.

3. Gently fold meringue to the cake mixture until well blended,scrape the bottom of the bowl as you fold.

4.Pour over custard. Do not stir!

5.Place cake pan in a roasting pan half filled with hot water.

6.Bake for an hour or until toothpick comes out clean.

7. Transfer pan(roasting pan) to rack. Let cool until room temperature. Remove cake pan from water and let   

    it cool completely.

8. Run a knife around the edges of pan. Invert into serving platter. Chill before serving!