Bake Around The World

[Sharikee]

[Sharikee]

Jamaica
Glazed Spiced Rum Pound Cake

Ingredients

1 cup butter, softened
2 cups packed brown sugar
5 large eggs
1/3 cup spiced rum
2 teaspoons vanilla extract
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup 2% milk
GLAZE:
1/2 cup sugar
1/4 cup butter, cubed
2 teaspoons water
2 teaspoons spiced rum
1/2 cup chopped pecans, toasted

Directions

Preheat oven to 350°. Grease and flour two 9x5-in. loaf pans. In a large bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in rum and vanilla. In another bowl, whisk flour, baking powder, baking soda and salt; add to creamed mixture alternately with milk, beating well after each addition.
Spoon batter into prepared pans. Bake 45-50 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks to cool.
Meanwhile, in a small saucepan, combine sugar, butter, water and rum. Bring to a boil. Remove from heat; drizzle over warm cakes. Sprinkle with pecans. Cool completely on wire racks.

[Sharikee]

Japan
Pear Tart

Ingredients

3 tablespoons butter, softened
1/2 cup sugar
3/4 teaspoon ground cinnamon
3/4 cup all-purpose flour
1/3 cup finely chopped walnuts
FILLING:
1 package (8 ounces) reduced-fat cream cheese
1/4 cup plus 1 tablespoon sugar, divided
1 large egg, room temperature
1 teaspoon vanilla extract
1 can (15 ounces) reduced-sugar sliced pears, drained well and thinly sliced
1/4 teaspoon ground cinnamon

Directions

Preheat oven to 425°. Beat butter, sugar and cinnamon until crumbly. Beat in flour and walnuts. Press onto bottom and up sides of a 9-in. fluted tart pan with a removable bottom coated with cooking spray.
For filling, beat cream cheese and 1/4 cup sugar until smooth. Beat in egg and vanilla. Spread into crust. Arrange pears over top. Mix cinnamon and remaining sugar; sprinkle over pears.
Bake 10 minutes. Reduce oven setting to 350°; bake until filling is set, 15-20 minutes. Cool 1 hour on a wire rack. Refrigerate at least 2 hours before serving.

[Sharikee]

Korea
Egg Bread
Ingredients

Makes 3 gyeran-ppang

1 tablespoon unsalted butter, melted
3 tablespoons sugar
a pinch of salt
1 teaspoon baking powder
½ teaspoon vanilla extract
½ cup all purpose flour
½ cup milk
4 eggs
1 teaspoon cooking oil
1 stick of mozzarella cheese (optional), cut into 6 equal-sized small pieces if used.

Directions

Make batter by combining butter, sugar, salt, baking powder,vanilla extract, 1 egg, flour, and milk. Whisk until smooth.
Preheat the oven to 400°F (about 200°C).
Brush the bottom and the sides of 3 mini loaf pans (approximately 4 x 2 x 1½ inch) with cooking oil.
Fill each pan about ½ full with batter, dividing it into 3 equal portions.
Put 2 pieces of cheese into the batter, on the edges of the pans, leaving a space in the center.
Crack an egg onto the center of the batter in each pan.
Place pans on the middle rack of the oven and bake for 13 minutes, and closer to 15 minutes if you prefer a solid egg.
Take out of the oven and serve hot!

[Sharikee]

Lebanon
Lebanese Maamoul Cookies
With Walnuts and Pistachio

Ingredients
Maamoul Dough Ingredients

1 lb coarse semolina (smeed khishin)
5 oz fine semolina (smeed naim), or Farina
0.5 cup of regular sugar
0.6 lb of sweet butter, melted
4 oz of rose water
1 oz of orange blossom water
⅙ teaspoon of yeast
¼ cup of warm water
Ground "mahlab" to taste (optional, but recommended)
¼ teaspoon of ground Greek Mistika (optional)
A bit of acacia incense (bakhoor) (optional)
Nut Fillings Ingredients
¾ to 1 cup of regular sugar
2 cups of powdered sugar
0.5 lb of unsalted pistachio nuts
0.5 lb of unsalted walnuts
1 oz of rose water
1 oz of orange blossom water

Instructions
Maamoul Dough Preparation Method

Mix the coarse and fine semolina, along with 0.5 cup of regular sugar with hands or in food processor (we used a food processor).
Melt the butter on low heat, let cool down, then pour on top of the semolina mix and work it with your hands into a paste. You can also use a food processor and knead for 4-5 minutes on low speed.
Warm 4 oz of rose water, 1 oz of orange blossom water in a pot along with the Greek mistika (optional) and pour on the paste.
Dilute the yeast in ¼ cup of warm water and add to the paste.
Add a dash of Mahlab powder and knead the dough with your hands, or in the food processor for 3-5 more minutes.
You should now have a nice dough that needs about 7-10 hours of rest, covered, at room temperature.

Maamoul Fillings Preparation Method

Mix your choice or pistachio, walnuts, or a mix of both along with sugar in a food processor and grind at high speed for 2-3 minutes
Add the rose water and orange blossom water and grind for a couple more minutes
Don't grind them too much as you want the filling to still have chunks of nuts, and not turned into a paste

Molding and Baking the Maamoul

Scoop about 1 tablespoon of maamoul dough, place in the palm of your hand and flatten it to a thickness of ⅓ inch
Add about 1 heaping teaspoon of fillings to its center then bind the edges together and close the dough on the fillings, as in the photos
Place the dough in the wooden maamoul mold, press it gently with your fingers until it becomes even with the mold surface and add more dough to even it out if needed.
Slam the wooden mold's edge on a cutting board a couple of times until the molded maamoul drops out of it
If you don't have a traditional wooden mold, you can use a metal cookie molding/cookie cutter to mold the dough.
Place molded maamoul on an aluminum foil or cookie tray that has been dusted with regular flour, semolina, or even slightly buttered
Bake at 430F for 13-15 minutes, or until the maamoul begins to turn slightly pinkish/reddish
As soon as you take them out of the oven and while still hot, place powdered sugar inside a strainer and sift/shake on top of the maamouls to fully cover them. The powdered sugar will eventually melt and turn a bit glazed.
Let cool down at room temperature, and then sprinkle some more powdered sugar until fully covered
Your maamoul is now ready to be devoured. You can keep them in an airtight container for a few days at room temperature or in the fridge.

[Sharikee]

Madagascar
Vanilla Bean Cupcakes
Vanilla Cake Base

Ingredients:

1 cup butter, unsalted, softened at room temp

3/4 cup extra fine sugar

2 eggs

1 1/2 tsp vanilla bean paste, or vanilla beans from a pod, scraped out

1/2 tsp salt mixed with flour below

1 1/4 cup self-raising flour, sifted

3/4 cup full-fat sour cream

Directions:

Preheat oven to 375 degrees F.

Beat butter and sugar until light and fluffy, about 10 minutes.

Add eggs one at a time and beat till mixture is smooth.

Add 1/3 of flour mixture.

Add 1/2 of the sour cream. mix till just combined.

Add another 1/3 of flour mixture.

Add remaining sour cream.

Add the remaining 1/3rd of flour mixture.

Scoop out into lined cupcake tins, bake in oven for 20 minutes, till a skewer comes out clean.

Italian Meringue buttercream:

Ingredients:

1 1/4 cup sugar

1/4 cup water

5 egg whites

500g cubed butter

Directions:

Heat 1 cup sugar and the water in a saucepan till it reaches 245 degrees F. on a candy thermometer.

Meanwhile, whip egg whites with 1/4 cup sugar on a standing mixer till stiff peak forms. Once stiff peak forms, pour the sugar syrup gradually in a thin stream and continue whisking till mixture cools to room temp.

Slowly, add cubes of butter into the mixture till butter cream is formed. Flavor with vanilla beans. Buttercream will be extremely smooth, silky and buttery. Pipe in a star tip onto cooled cupcakes.

[Sharikee]

Malawi
Sweet Potato Spice Cookies

Ingredients

3/4 cup butter, softened
1 cup sugar
1/4 cup packed brown sugar
1 large egg
1 cup finely shredded uncooked sweet potato
3 tablespoons orange juice concentrate
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1-1/4 cups quick-cooking oats
1 cup butterscotch chips
1 cup sweetened shredded coconut
1 cup chopped pecans

Directions

In a large bowl, cream butter and sugars until light and fluffy. Beat in the egg, sweet potato and orange juice concentrate. Combine the flour, baking powder, cinnamon, baking soda, salt and nutmeg; gradually add to the creamed mixture and mix well. Stir in the remaining ingredients.
Drop by rounded teaspoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 14-16 minutes or until firm. Remove to wire racks to cool.

[Sharikee]

Mexico
Classic Tres Leches ("3milks") Cake

Ingredients

4 large eggs, separated, room temperature
2/3 cup sugar, divided
2/3 cup cake flour
Dash salt
3/4 cup heavy whipping cream
3/4 cup evaporated milk
3/4 cup sweetened condensed milk
2 teaspoons vanilla extract
1/4 teaspoon rum extract
TOPPING:
1-1/4 cups heavy whipping cream
3 tablespoons sugar
Optional: Dulce de leche or sliced fresh strawberries

Directions

Place egg whites in a large bowl. Line bottom of a 9-in. springform pan with parchment; grease the paper.
Meanwhile, preheat oven to 350°. In another large bowl, beat egg yolks until slightly thickened. Gradually add 1/3 cup sugar, beating on high speed until thick and lemon-colored. Fold in flour, a third at a time.
Add salt to egg whites; with clean beaters, beat on medium until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Fold a third of the whites into batter, then fold in remaining whites. Gently spread into prepared pan.
Bake until top springs back when lightly touched, 20-25 minutes. Cool 10 minutes before removing from pan to a wire rack to cool completely.
Place cake on a rimmed serving plate. Poke holes in top with a skewer. In a small bowl, mix cream, evaporated milk, sweetened condensed milk and extracts; brush slowly over cake. Refrigerate, covered, 2 hours.
For topping, beat cream until it begins to thicken. Add sugar; beat until peaks form. Spread over top of cake. If desired, top cake with dulce de leche or strawberries just before serving.

[Sharikee]

Netherlands
Lattice-Topped Apple Pie

Ingredients

5-1/2 cups thinly sliced peeled apples (about 6 medium)
1 cup sugar
2 tablespoons water
4-1/2 teaspoons quick-cooking tapioca
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
PASTRY:
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
2/3 cup shortening
5 to 6 tablespoons cold water
3 tablespoons butter
2 tablespoons milk
1 tablespoon sugar

Directions

In a large bowl, combine the apples, sugar, water, tapioca, cinnamon and nutmeg; toss to coat. Let stand for 15 minutes.
In a large bowl, combine the flour, baking powder and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide in half, making one half slightly larger.
On a lightly floured surface, roll out larger portion of pastry to fit a 9-in. pie plate. Transfer pastry to plate; trim even with edge of plate. Add filling; dot with butter. Roll out remaining pastry; make a lattice crust.
Trim, seal and flute edges. Brush with milk; sprinkle with sugar. Cover edges loosely with foil.
Bake at 400° for 15 minutes. Reduce heat to 350°; bake 40-50 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

[Sharikee]

New Zealand
White Chocolate Fruit Tart

Ingredients

3/4 cup butter, softened
1/2 cup confectioners' sugar
1-1/2 cups all-purpose flour
FILLING:
1 package (10 to 12 ounces) white baking chips, melted and cooled
1/4 cup heavy whipping cream
1 package (8 ounces) cream cheese, softened
1 can (11 ounces) mandarin oranges
1 can (8 ounces) pineapple chunks
1 pint fresh strawberries, sliced
2 kiwifruit, peeled and sliced
GLAZE:
3 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon lemon juice
Minced fresh basil or fresh mint, optional

Directions

In a small bowl, cream butter and confectioners' sugar until light and fluffy. Gradually add flour and mix well.
Press into an ungreased 11-in. fluted tart pan with removable bottom or 12-in. pizza pan with sides. Bake at 300° for 25-30 minutes or until lightly browned. Cool on a wire rack.
For filling, in a small bowl, beat melted chips and cream. Add cream cheese; beat until smooth. Spread over crust. Refrigerate for 30 minutes.
Drain oranges and pineapple, reserving 1/2 cup fruit juices. Arrange the oranges, pineapple, strawberries and kiwi over filling.
For glaze, in a small saucepan, combine sugar and cornstarch. Stir in lemon juice and reserved fruit juices until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Cool.
Brush glaze over fruit. Refrigerate for 1 hour before serving. If desired, sprinkle with fresh basil or mint. Refrigerate leftovers.

[Sharikee]

Norway
Oslo Kringle

Ingredients:

1 cup hot water
1/2 cup butter
1 cup unbleached, all-purpose flour
1/2 teaspoon salt
4 eggs
1 cup powdered sugar
2 tablespoons milk
1 teaspoon almond extract
1 teaspoon lemon zest
2 tablespoons toasted, slivered almonds

Instructions:

Preheat the oven to 425°. Line a baking sheet with parchment or a silicone baking mat.
In a medium saucepan, bring the water and butter to a boil.
Add the flour and salt. Cook over medium, stirring, until the mixture leaves the sides of the pan and forms a ball around the spoon.
Remove the pan from heat and beat in the eggs one at a time.
Spread the batter in a large rectangle on the prepared pan. Bake for 30 minutes.
Turn off the oven. Prick holes in the pastry and allow to rest in the hot oven for 20 minutes more to dry out the insides of the pastry.
Cool the pastry on a rack.
In a small bowl combine the powdered sugar, milk, almond extract, and lemon zest.
Place the pastry on a serving platter. Drizzle the icing over the top of the pastry. Sprinkle the almonds over all.

[Sharikee]

Paraguay
Dulce de Leche (caramel flavored sauce) Cheesecake

Ingredients

1-3/4 cups crushed gingersnap cookies (about 35 cookies)
1/4 cup finely chopped walnuts
1 tablespoon sugar
1/2 teaspoon ground cinnamon
6 tablespoons butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
1 cup plus 2 tablespoons sugar
1/4 cup 2% milk
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 can (13.4 ounces) dulce de leche
TOPPINGS:
1 cup (6 ounces) semisweet chocolate chips
1-1/2 teaspoons chili powder
1/2 cup dulce de leche
3 tablespoons hot water

Directions

Preheat oven to 350°. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. In a large bowl, combine cookie crumbs, walnuts, sugar, cinnamon and butter. Press onto bottom and 2 in. up sides of prepared pan.
In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, flour and vanilla. Add eggs; beat on low speed just until combined. Pour into crust.
Pour dulce de leche into a microwave-safe bowl; microwave at 50% power until softened. Drop dulce de leche by tablespoonfuls over batter; cut through batter with a knife to swirl.
Place springform pan in a large baking pan; add 1 in. of hot water to larger pan. Bake 60-70 minutes or until center is just set and top appears dull.
Remove springform pan from water bath. Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour.
In a microwave-safe bowl, melt chips; stir until smooth. Stir in chili powder. Spread over cheesecake. Refrigerate overnight. Remove sides of pan.
In a small bowl, whisk dulce de leche and hot water until smooth; drizzle over cheesecake.

[Sharikee]

Philippines
Buttery Coconut Bars

Ingredients

2 cups all-purpose flour
1 cup packed brown sugar
1/2 teaspoon salt
1 cup butter, melted
FILLING:
3 large eggs, room temperature
1 can (14 ounces) sweetened condensed milk
1/2 cup all-purpose flour
1/4 cup packed brown sugar
1/4 cup butter, melted
3 teaspoons vanilla extract
1/2 teaspoon salt
4 cups sweetened shredded coconut, divided

Directions

Preheat oven to 350°. Line a 13x9-in. baking pan with parchment, letting ends extend up sides.
In a large bowl, mix flour, brown sugar and salt; stir in 1 cup melted butter. Press onto bottom of prepared pan. Bake until light brown, 12-15 minutes. Cool 10 minutes on a wire rack. Reduce oven setting to 325°.
In a large bowl, whisk the first 7 filling ingredients until blended; stir in 3 cups coconut. Pour over crust; sprinkle with remaining coconut. Bake until light golden brown, 25-30 minutes. Cool in pan on a wire rack. Lifting with parchment, remove from pan. Cut into bars.