Sweet Eggs (Kai Wan – ไข่หวาน)

Sweet Eggs (Kai Wan - ไข่หวาน)
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Sweet Eggs (Kai Wan - ไข่หวาน)
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Votes: 1
Rating: 5
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This is a Thai dessert, eggs cooked in water with brown cane sugar and a touch of ginger. Sweetness depends on how much sugar you use. I seen my step daughter cooking these on 18 July 2017 and got a few photos as well.
Ingredients
Servings:
Instructions
  1. Add the sugar and the piece of ginger to a medium sized pot of water and bring to a boil. Once boiling, start cracking in eggs. I think the step daughter used 10 eggs in this.
  2. Reduce heat and simmer the eggs until the yolk is cooked through, stirring occasionally.
  3. Serve with some of the liquid from the pot. This served 6 people as a dessert at a lunchtime meal.
Recipe Notes

Low cost.

Watched my Step Daughter make this.

Oreo Balls

Oreo Balls
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These sound like a great snack or dessert. I will have to try these. I will verify the package sizes when I make these as package sizes here vary from the US.
Oreo Balls
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These sound like a great snack or dessert. I will have to try these. I will verify the package sizes when I make these as package sizes here vary from the US.
Ingredients
Servings:
Instructions
  1. Place Oreo Cookies in a bag and smash until it is the consistency of dirt.
  2. Mix the softened cream cheese into the smashed oreros.
  3. Roll the mixture into balls.
  4. Melt chocolate according to package directions in the microwave.
  5. Cover balls in chocolate then leave to set in the fridge.
Recipe Notes

I cannot price this for now, I will say low cost for now.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinnamon Roll Cake

Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Cinnamon Roll Cake
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I like cinnamon rolls and this sounds really good! On my to cook list soon!
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
28-32 minutes
Ingredients
For the Cake
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix the Cake ingredients together except for the butter. Slowly stir in the melted butter and pour into the prepared dish.
  3. Mix the Topping ingredients together until well combined, drop evenly over the cake batter and swirl with a butter knife.
  4. Bake for 28-32 minutes, check for doneness with a toothpick inserted in the center, if it comes out clean, should be done.
  5. Mix the Glaze ingredients and drizzle over the warm cake.
Recipe Notes

Low cost and very common ingredients.

Provided courtesy of good friend, Stephen Connell.
United States.

Ginkgo Barley

Ginkgo Barley
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This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Servings
6 servings
Cook Time
45 minutes
Servings
6 servings
Cook Time
45 minutes
Ginkgo Barley
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This is a Chinese dessert and comes highly recommended. Some of the ingredients I will have to research as far as availability here, but it does sound good.
Servings
6 servings
Cook Time
45 minutes
Servings
6 servings
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Note from my friend, "There are 3 types of beancurd sheets. Got to be careful when getting the right kind, the one for dessert soup [is the one you need]. Otherwise it'll turn out very different and disappointing."
  2. Note from my friend, "For the ginkgo nuts, remember to remove the center core which is bitter."
  3. Soak the 3 sheets soft beancurd skin in water until soft.
  4. Wash and drain 100g barley then add to a pot with 8 1/2 cups boiling water. Add the 4 pandan leaves (tied into a knot) and the rock sugar (adjust to preference).
  5. Boil for 25-30 minutes until barley becomes soft, and remove pandan leaves.
  6. Tear soaked beancurd skin into small pieces and add to pot.
  7. Add 100g gingko nuts (shelled and seeds removed) and stir in 2 egg whites, and the quail eggs if using.
  8. Simmer for 15 minutes, stirring. Serve hot or chilled to preference.
Recipe Notes

This probably low cost, I have to source some of the ingredients first to verify costs.

Shortcut: Hard Boiled Quail Eggs.

Recipe courtesy of good friend, Grace Adamson, Gourmet Kwi-zeen.
United States.

Impossible Pie

Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Impossible Pie
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Sounds really good. I look forward to making this.
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a pie dish with butter then flour it.
  2. In a large bowl, mix together the milk, coconut (reserve some of the coconut for the top), eggs, flour, vanilla, butter, and sugar. Mix well.
  3. Pour the batter into the pie dish and sprinkle the nutmeg onto the pie and the bit of reserved coconut.
  4. Bake for 45 minutes, let it cool completely, then refrigerate until cold.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Are You Kidding Cake

Are You Kidding Cake
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Sounds wonderful and easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Are You Kidding Cake
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Sounds wonderful and easy. Link to the shortcut is listed in the Recipe Notes section.
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Servings Prep Time
8-12 servings 10 minutes
Cook Time
35 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, get out a 9x13 baking dish.
  2. Mix all three ingredients in a large bowl, mix well, pour into the baking dish and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
Recipe Notes

Low cost. Canned pie filling runs from 150 to 165 Baht/can, and for 8 servings minimum, this is just 60 cents per serving.

Some cake and filling combinations:
Pineapple cake mix and blueberry filling.
Chocolate cake mix and cherry filling.
Yellow cake mix and cherry filling.
Yellow cake mix and blueberry filling.
Butter pecan cake mix and apple filling.
Yellow cake mix and apple filling.
Yellow cake mix and blackberry filling.
Strawberry cake mix and blueberry filling.

Shortcut: Yellow Cake Mix.

Provided courtesy of good friend, Stephen Connell.
United States.
Buttermilk Pie

Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Buttermilk Pie
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This is a vintage recipe from many years ago and sounds very good as well. Common ingredients. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Servings Prep Time
8 servings 15 minutes
Cook Time
45-55 minutes
Ingredients
Servings: servings
Instructions
  1. Preheat your oven to 180 C, line a pie dish with a single pie crust.
  2. Beat eggs until foamy. Beat in butter, flour and sugar until fluffy. Add remaining ingredients and mix until smooth.
  3. Pour into prepared crust and bake for 45-55 minutes until a knife inserted in the center comes out clean. Cool completely before cutting. Enjoy.
Recipe Notes

Low cost.

Shortcuts: Buttery Pie Crust, Buttermilk.

Provided courtesy of good friend, Stephen Connell.
United States.

Pineapple Sunshine Cake

Pineapple Sunshine Cake
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This sounds really good, and in keeping with the theme of making things from scratch, lots of shortcuts listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25-30 minutes
Pineapple Sunshine Cake
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This sounds really good, and in keeping with the theme of making things from scratch, lots of shortcuts listed as well. Links to the shortcuts are listed in the Recipe Notes section.
Servings Prep Time
12 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
12 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Cake
For the Frosting
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. In a large bowl, combine cake mix, eggs, oil, and 1 can of crushed pineapple with the juice. Mix well. Pour into prepared baking pan and bake for 25-30 minutes, or until toothpick inserted in center of cake comes out clean. Allow baking dish to cool completely on a wire rack.
  3. In a medium sized bowl, fold together whipped topping, box of vanilla pudding, and 1 can crushed pineapple with the juice. Spread over the top of cooled cake. Enjoy!
Recipe Notes

Low cost really. I cannot price this until I see what a can of crushed pineapple costs. It is not advisable to use fresh pineapple since it will have a reaction with the flour and eggs.

Shortcuts: Yellow Cake Mix, Cool Whip Whipped Topping, Vanilla Pudding Mix.

Provided courtesy of good friend, Stephen Connell.
United States.

Cinna-bun Cake

Cinna-bun Cake
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Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Cinna-bun Cake
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Sounds tasty! This may be the next cake I make.
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Servings Prep Time
8-10 servings 15 minutes
Cook Time
25-30 minutes
Ingredients
For the Base
For the Topping
For the Glaze
Servings: servings
Instructions
  1. Preheat your oven to 180 C. Grease a 9x13 baking dish with butter.
  2. Mix all of the base ingredients together, with the exception of the butter. Add the melted butter last, and then pour into your prepared pan.
  3. Mix all of the topping ingredients together in a separate bowl. Mix well. Drop by teaspoonful over the base, as evenly as you can over the entire base. Take a butter knife and swirl the topping into the base. Pop into the oven and bake for 28-30 minutes.
  4. While the cake is baking, prepare the glaze and set aside. Remove the cake from oven and glaze while still it's still warm.
Recipe Notes

Low cost.

Provided courtesy of good friend, Stephen Connell.
United States.

Carrot Cake Jelly Roll

Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Carrot Cake Jelly Roll
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This one is a long shot, I am not a baker by any means, and a rolled cake is out of my league, but for my readers of the site, have a shot at this and please tell me your results, and photos, as well.
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Servings Prep Time
12 servings 1 hour
Cook Time
30 minutes
Ingredients
For the Cake
For the Candied Carrots
For the Cream Cheese Frosting
Servings: servings
Instructions
  1. Preheat the oven to 190 C. For the cake: Grease a 13x18 sheet pan with butter, line bottom of the pan with parchment paper and generously butter and flour the paper.
  2. In a small bowl, sift together the flour, cinnamon, baking powder, baking soda, ginger, nutmeg, and salt and stir to combine. Place the eggs and granulated sugar in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed until light, thick and pale, about 5 minutes. With the mixer on low, add the carrot, then slowly add the flour mixture, mixing just until incorporated. Pour the batter into the prepared pan and spread evenly. Bake until the top springs back when gently touched, about 15 minutes.
  3. While the cake is baking, lay a clean, thin cotton dish towel out on a flat surface and sift 1/4 cup confectioners' sugar evenly over it. (This will prevent the cake from sticking to the towel.) As soon as you remove the cake from the oven, loosen it around the edges and invert it squarely onto the prepared towel. Peel away the parchment paper. Starting at one of the short ends, gently roll the warm cake and the towel together. Allow the rolled cake to cool completely on a wire rack.
  4. For the candied carrots: Combine the grated carrot, sugar and 1/2 cup water in a small saucepan. Bring to a boil over medium-high heat, stirring often, and cook until the carrots are bright orange, glossy and almost dry, about 12 minutes. Remove to a plate with a slotted spoon and let cool. (The candied carrots will be in clumps.)
  5. For the frosting: Beat the cream cheese, butter and salt together with an electric mixer on medium speed until well combined and smooth, about 3 minutes. Reduce the speed to low and add the confectioners¿ sugar, vanilla and 1 teaspoon milk. Continue to beat until completely combined, about 2 minutes. (If needed add the second teaspoon of milk, the mixture should be fluffy not runny.) Increase the speed to high and beat until fluffy, about 4 minutes more.
  6. To assemble: Place 1/2 cup of the frosting in a small bowl and set aside. Carefully unroll the cake onto a cutting board with the towel underneath. Using a small offset spatula, spread half the frosting evenly over the cake. Sprinkle the frosting evenly with walnuts, raisins and golden raisins, making sure to go all the way to the edges. Disperse teaspoons of candied carrots across the frosting. Carefully re-roll the cake, using the towel as a guide. Place the cake roll on a platter. Frost the sides and ends of the cake with the remaining frosting and press shredded coconut all over the surface.
  7. Combine the reserved 1/2 cup frosting with 2 to 4 drops orange food coloring and mix well. Transfer the tinted frosting to a pastry bag fitted with a small plain tip. Pipe 12 carrots evenly down the center of the cake roll and top each with a small piece of reserved carrot frond. Place the cake in the refrigerator until fully chilled, about 2 hours.
Recipe Notes

Low cost.

Provided courtesy of good friend, Garland Davis, US Navy Cook (Ret).
United States.