Get the whole family involved in cooking with these family-friendly recipes. Be a kitchen hero with the RecipeShare app!

Family Cooking


<YouTube url="https://www.youtube.com/watch?v=Vz2ykOhVnOw&pp=ygUOY2hlZiBydiBkb251dHM%3D" />

## Rolling Up Our Sleeves: The Beginning of the Donut Adventure

Ever wondered what it's like to craft those heavenly doughnut orbs from scratch? Brace yourselves as we embark on a culinary journey into the world of Chef RV's Sugar Glazed Donuts.

## Doughy Delight: Ingredients for Donut Mastery

To recreate Chef RV's Sugar Glazed Donuts in your kitchen, we need:

- 18 grams instant dry yeast
- ¾ cup white sugar
- 3 whole eggs
- 160 grams salted butter
- 150 grams evaporated milk
- 200 grams water
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1000 grams bread flour

And for that classic sugar glaze, you'll need:

- ¼ cup melted butter
- 2 cups confectioner’s sugar
- 1/3 cup evaporated milk
- A splash of vanilla extract (optional)

## Substitutes for the Modern Chef

Should some ingredients be elusive, worry not. The universe of baking is flexible. For the yeast, you can use 1.5 times the amount of active dry yeast. And in case of evaporated milk shortage, a mix of 3/4 parts milk and 1/4 parts half-and-half can work as a fine substitute.

## Time to Sizzle: The Prep and Cook

Before we dive into the steps, it's essential to note that your preparation time will be around 2 hours, and cooking will take approximately 15 minutes.

1. Combine the yeast, sugar, eggs, butter, evaporated milk, water, salt, and baking powder. Mix until it forms a smooth consistency.
2. Gradually add the bread flour and continue to mix. After the dough has fully formed, let it rise for 1 hour.
3. Once the dough has doubled in size, roll it out to about 1/2 inch thick. Cut into doughnut shapes and let it rise again for 30 minutes.
4. Heat oil in a frying pan. Once it's hot enough, fry the doughnuts until golden brown.
5. For the glaze, combine the melted butter, confectioner’s sugar, evaporated milk, and vanilla extract (optional). Stir until it's smooth.
6. Dip each fried doughnut into the glaze, then place them on a wire rack to let the excess glaze drip off.

## Nutrition Insights: The Breakdown

Based on an average serving size of 60 grams (approximately one donut), the nutritional breakdown is as follows:

- Calories: 200 kcal
- Carbohydrate: 30g
- Cholesterol: 25mg
- Fat: 7g
- Protein: 4g
- Saturated Fat: 4g
- Serving Size: 60g
- Sodium: 250mg
- Sugar: 10g
- Trans Fat: 0g
- Unsaturated Fat: 3g

Please note, these values are approximate and can vary depending on the specific brands of ingredients used.

## A Symphony of Sides: What to Serve with Sugar Glazed Donuts

Sugar glazed donuts are pretty versatile. They pair beautifully with a hot cup of coffee, a glass of milk, or even a dollop of creamy vanilla ice cream. If you're into salty-sweet combos, try serving them with crispy bacon strips.

## Enhance the Experience: Tips and Tricks

- Always ensure your yeast is fresh to guarantee a fluffy dough.
- When frying the doughnuts, avoid crowding the pan. It can drop the oil temperature, leading to soggy donuts.
- Lastly, immerse the donuts in the glaze while they're still warm. It helps the glaze adhere better, providing that perfect sweet shell.

## Last Morsel: A Few Thoughts

Isn't there something magical about creating your own Chef RV's Sugar Glazed Donuts at home? With a little effort and this guide, you'll be impressing your friends and family in no time.

## FAQs

### Can I use All-Purpose Flour instead of Bread Flour?

While it is possible, bread flour gives the donuts a lighter, more airy texture due to its higher protein content.

### Can I store leftover donuts?

Absolutely! Sugar glazed donuts can be stored in an airtight container at room temperature for up to two days.

### How can I make my donuts vegan?

You can replace eggs with applesauce, use plant-based milk instead of evaporated milk, and use a vegan butter substitute.

### Can I bake these donuts instead of frying?

Yes, you can! Preheat your oven to 375°F (190°C) and bake for about 12-15 minutes or until golden brown.

### What other flavors can I add to the glaze?

Feel free to experiment! Lemon zest, cinnamon, cocoa powder, or even maple syrup can add a delicious twist to your glaze.


Uncover the joy of preparing Chef RV's Sugar Glazed Donuts with a step-by-step guide. Each bite is an adventure!

Chef RV Easy Donuts


## A Mouthwatering Voyage to Flavor Town

Ever wondered what the culinary equivalent of a soulful symphony might taste like? The answer lies in the exceptional Orange and Raisin Semolina Cake, an enchanting medley of citrusy charm and earthy sweetness.

This extraordinary dessert has its roots deeply entrenched in the Mediterranean region. Born amidst the sun-kissed orchards and wind-swept vineyards, it's an emblem of simple yet profound flavors.

## Ingredients

- 70 grams of raisins
- A drizzle of orange blossom water
- 1 litre (1000 grams) of whole milk
- 190 grams of caster sugar
- 135 grams of fine semolina flour
- 3 eggs

Preparation time: 25 minutes | Cooking time: 20 minutes | Serves: 4

## How to Conjure This Sweet Miracle?

1. Begin by softening the raisins in the orange blossom water. This not only plumps up the dried fruits but also infuses them with an irresistible citrusy fragrance.
2. Meanwhile, bring the milk to a simmer with 100g of the sugar. As the sweetened milk begins to bubble, steadily pour in the semolina flour. Whisk continuously, transforming the mixture into a thick, smooth custard.
3. Next, beat the eggs and integrate them into the semolina mixture. Follow it up by mixing in the orange-soaked raisins.
4. Preheat the oven to 180°C (350°F), Gas Mark 4. Concurrently, caramelize the remaining sugar in a saucepan with a dash of water. Pour this glossy caramel into a 22cm Charlotte mould, ensuring a thorough coating of its sides.
5. Finally, pour the semolina mixture into the caramel-lined mould. Bake it for 20 minutes, let it cool, and then carefully un-mould the cake.
6. Nutritional Snapshot per Serving (Weight: Approx. 350g)

- Calories: 520 kcal
- Carbohydrate Content: 78g
- Cholesterol Content: 155mg
- Fat Content: 15g
- Protein Content: 15g
- Saturated Fat Content: 6g
- Sodium Content: 150mg
- Sugar Content: 42g
- Trans Fat Content: 0g
- Unsaturated Fat Content: 5g

## A Stellar Ensemble for Your Semolina Cake

An Orange and Raisin Semolina Cake pairs splendidly with a scoop of creamy vanilla ice cream or a dollop of tangy Greek yogurt. It's a harmonious blend of flavors that can make any dessert aficionado swoon.

## Tweaking the Recipe

Having trouble sourcing some ingredients? Worry not! Swap the orange blossom water with freshly grated orange zest, and the caster sugar with regular granulated sugar or honey. You could also substitute the whole milk with plant-based milk for a dairy-free variant.

## The Secret Sauce to a Perfect Semolina Cake

To get the most out of your Orange and Raisin Semolina Cake, always use fine semolina for a smoother texture. And remember, caramel can burn quickly, so keep a vigilant eye while preparing it.

## Wrapping Up the Culinary Saga

Creating an Orange and Raisin Semolina Cake is more than just following a recipe—it's about immersing oneself in an unforgettable culinary journey that tantalizes your taste buds.

## Frequently Asked Questions

### What's the optimal semolina-to-liquid ratio for a semolina cake?

The general rule of thumb is to maintain a 1:5 ratio. For this recipe, 135g of semolina is used for 1 litre of milk, yielding a cake with a moist yet firm texture.

### Can I use other dried fruits in this recipe?

Absolutely! While raisins are traditionally used, feel free to experiment with dried cranberries, apricots, or even mixed dried fruits for a different twist.

### How can I ensure my cake doesn't stick to the mould?

Coating the mould with caramelized sugar not only adds a sweet crust but also aids in easy unmoulding. Also, allowing the cake to cool before unmoulding helps.

### Can this cake be stored for later use?

Yes, you can store the Orange and Raisin Semolina Cake in an airtight container and refrigerate it for up to a week.

### How to reheat the cake without drying it out?

Reheating slices in a microwave for 20-30 seconds at medium power should do the trick. Remember, it's just reheating, not cooking.


Let's learn how to make this delightful Orange and Raisin Semolina Cake, an indulgence that promises an extraordinary feast for your senses.

Orange and Raisin Semolina Flan


<YouTube url="https://www.youtube.com/watch?v=8ad8RZdxK-c&pp=ygUPY2hlZiBydiBlZ2cgcGll" />

## A Peek into the world of Egg Pie

Have you ever tried a dessert that is not just satisfyingly sweet, but also creamy and rich? A perfect balance of flaky crust and silky filling? Then you've most likely enjoyed an Egg Pie. A popular dessert in Filipino cuisine, Chef RV's Egg Pie is a culinary masterpiece, baked to a golden-brown finish and filled with creamy custard. A joy to savor, let's unravel the mystery behind this wonderful treat.

## In the Mix: Ingredients Unveiled

Before we plunge into the baking process, let's gather our ingredients. Do remember, precision is the key to perfection when it comes to baking.

This recipe produces two 9-inch pies.

### For the crust:

- 250 grams all-purpose flour
- 2 tablespoons white sugar
- 180 grams salted butter, cut into cubes
- 1/4 cup ice cold water
- 2 egg yolks

### For the filling:

- 2 cans (790 grams) condensed milk
- 2 cups (500 grams) evaporated milk
- 6 whole eggs
- 6 egg yolks
- 1-2 tablespoon vanilla extract
- 3 egg whites

## Let's Get Cooking!

### Behind the Curtain: Crafting the Crust

1. Start by preheating your oven to 200°C (around 390°F). Remember, it's hot in the kitchen!
2. In a large bowl, combine the flour and sugar. Rub the cold butter cubes into the flour until it resembles breadcrumbs. Baking is a hands-on affair, so don't shy away!
3. Add the egg yolks and water, then fold it until a dough forms. Imagine you're gently tucking a baby into bed—that's how delicate you need to be.

### Creamy Goodness: The Filling

1. In another bowl, whisk together the condensed milk, evaporated milk, whole eggs, egg yolks, and vanilla extract. The result should be a creamy, silky blend that feels like a sweet, liquid velvet.
2. In a separate bowl, beat the egg whites until stiff peaks form. You're looking for meringue-like fluffiness.

### From Dough to Delight: The Assembly

1. Roll out the dough, and fit it into your pie dish. It should look like a blanket, comfortably nestled.
2. Pour the custard filling into the crust, and then carefully spread the beaten egg whites on top.
3. Bake for 45-55 minutes until the crust turns golden and the filling sets.

## What's Cooking: Nutritional Breakdown

Serving size: 125 grams. This recipe makes two 9-inch pies and serves around 12 people.

Per serving:

- Calories: 456
- Carbohydrate Content: 38.2g
- Cholesterol Content: 236.5mg
- Fat Content: 29.1g
- Protein Content: 11.9g
- Saturated Fat Content: 17g
- Sodium Content: 260mg
- Sugar Content: 28.1g
- Trans Fat Content: 0.6g
- Unsaturated Fat Content: 8.7g

## Sidekick Suggestions: The Perfect Pairings

Pair your egg pie with a hot cup of coffee for a blissful breakfast. Or, serve it with a dollop of vanilla ice cream for an extra indulgence. It also perfectly complements a fresh fruit salad.

## Tricks of the Trade: Elevating the Egg Pie

- For a smoother custard, strain your mixture before pouring into the crust.
- Check the pie after 30 minutes of baking. If the crust browns too quickly, cover it with aluminum foil.

## Ingredient Alternatives: Swapping Secrets

Can't find evaporated milk? No problem! Use cream instead. Likewise, if condensed milk isn't available, create your own by simmering a mixture of milk and sugar.

## FAQs

### How can I store the leftover egg pie?

Cover your pie in cling wrap or store in an airtight container. It can last up to 4 days in the refrigerator.

### Can I use unsalted butter in the crust?

Absolutely! If you use unsalted butter, just add a pinch of salt to your dough.

### What if my pie cracks on top?

Cracks may appear if the pie is overcooked. But don't worry, it still tastes as good!

## Tasting Notes: The Final Slice

And there you have it, your very own Chef RV Egg Pie! It's not just about the end product, but the joy and satisfaction of baking. Enjoy the creamy, flaky goodness. The aroma of a freshly baked egg pie is truly something to relish!


Let's make Chef RV's classic Egg Pie. Discover the how to make this Filipino classic right in your own kitchen.

Chef RV Egg Pie


## A Whiff of Cinnamon, A Slice of Bliss

Imagine a cake that's a visual treat as much as it's a culinary delight, merging the warmth of cinnamon with the buttery softness of the finest pound cake. That's the Cinnamon Marble Cake for you! This delightful dessert artfully brings together contrasting flavors in a beautiful pattern, much like a marble sculpture, promising a gustatory experience to remember.

## The Core of the Cake: Ingredients

For a cake that takes you on a flavor roller-coaster, here are the ingredients you'll need:

- 70g dark brown sugar
- 20g cinnamon powder
- 260g heavy whipping cream (100g + 160g)
- 150g butter, softened
- 190g light brown sugar + 60g Muscovado sugar
- 180g eggs (roughly equivalent to 3 medium eggs)
- 280g flour, sifted
- 10g baking powder

Remember, we're baking this beauty in a 30-cm loaf pan. So, keep that handy!

## Crafting the Cinnamon Marble Cake

1. Start by preheating your oven to 180 degrees Celsius and lining your loaf pan with parchment paper.
2. Stir together 70g dark brown sugar, cinnamon, and 100g cream in a small pan. Mix until well combined and let it cool down to room temperature.
3. Use an electric mixer to beat the butter and sugars into a light and fluffy texture. Feel free to sing along to your favorite tune as you do this!
4. Beat in the eggs, one at a time. Patience is the key here.
5. Time to bring in the flour and baking powder. Sprinkle half of it over the butter mixture and stir gently. Add half the remaining cream. Stir again, but remember, don't overdo it. Repeat with the remaining flour, baking powder, and cream.
6. Spoon out 4-5 dollops of this mixture and add it to the cinnamon cream concoction. Combine well.
7. Fill separate pastry bags with each mixture. Yes, it's a bit of a juggling act, but it's fun, and trust me, it's worth it!
8. Pipe alternating stripes from both mixtures across and along the mold. Watch as the masterpiece begins to take shape!
9. Bake it for around 40-45 minutes. You want the cake to be firm, but not too dry.

## Serving Suggestions

This versatile cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. A glass of your favorite dessert wine on the side wouldn't hurt either!

## Nutritional Breakdown

Each serving (approximately 100g) of this indulgent Cinnamon Marble Cake provides:

- Calories: 380
- Carbohydrates: 40g
- Fat: 23g
- Sodium: 220mg
- Cholesterol: 120mg

Remember, this is an estimated breakdown, and the actual values can vary slightly.

## Substitution Suggestions

Can't find Muscovado sugar? No worries, dark brown sugar works just as well. If you're out of heavy cream, half-and-half makes for a decent substitute.

## Tricks of the Trade

Don't rush the cooling of the cinnamon mixture. The cake's texture depends on it. Also, while piping, remember to alternate the mixtures to create that perfect marble effect.

## Last Crumbs of Thoughts

Baking a Cinnamon Marble Cake is like painting on a canvas with your favorite colors, only here, the colors are flavors! It's not just about the end product, but the joy in the process.

## FAQ

### How long can I store the Cinnamon Marble Cake?

Stored in an airtight container, the cake stays fresh for about a week.

### Can I use whole wheat flour for this recipe?

You can, but it may alter the cake's texture and taste slightly.

### I don't have a pastry bag. What can I use instead?

A ziplock bag with a small corner cut off works just as well.

### Can I use other spices instead of cinnamon?

Yes, nutmeg or cardamom could be interesting substitutes.

### Can this recipe be doubled?

Absolutely! Just ensure your baking pan can accommodate the increased volume.


Let's make this Cinnamon Marble Cake, which artfully brings together the warmth of cinnamon with the sweetness of a classic cake

Cinnamon Marble Cake


<YouTube url="https://www.youtube.com/watch?v=x5A1_mQaPjA&t=1s&pp=ygUZY2hlZiBydiBmb29kIGZvciB0aGUgZ29kcw%3D%3D" />

## A Taste of the Divine: What is 'Food for the Gods'?

'Food for the Gods' is a traditional Filipino dessert that packs a flavor punch with its combination of walnuts and either prunes or dates. Each bite offers a heavenly balance between sweet, salty, and nutty profiles, truly deserving of its divine name. So, let's roll up our sleeves and get to the nuts and bolts of crafting this delicacy!

## Heavenly Ingredients

To recreate this celestial delight at home, you'll need the following:

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Note: If unsalted butter is your only option, don't fret. Just add 1/4 teaspoon of salt into the flour.

## The Path to Gastronomic Bliss

1. Begin by preheating your oven to 350 F (170C). Grease and line two pieces 8X8 square pans, creating a non-stick surface that will make your life easier when the baking is done.
2. In a large mixing bowl, cream together the butter and brown sugar until it resembles a smooth, caramel-like mixture.
3. Crack in the eggs, one at a time, incorporating them thoroughly into your butter and sugar base.
4. Stir in the liquid glucose, which will give our dessert its unique, glossy appeal.
5. In a separate bowl, combine the flour, baking powder, and baking soda (and the extra salt, if you're using unsalted butter). Gradually add this dry mixture to your wet ingredients, creating a thick, sumptuous batter.
6. The final step before baking involves folding in the walnuts and your choice of prunes or dates. This not only infuses the batter with their delightful flavors but also gives the finished product a satisfying crunch.
7. Transfer the batter into your prepared pans, spreading it evenly for consistent baking.
8. Bake for 25 minutes, or until the top exterior is almost firm. Your kitchen will be filled with a sweet, toasty aroma that will have you checking the timer every few minutes!

## Nutritional Breakdown

Each serving of 'Food for the Gods' (approximately 100 grams) contains the following:

- Calories: 330
- Carbohydrates: 46 grams
- Fat: 15 grams
- Sodium: 300 mg
- Cholesterol: 50 mg

Note: Nutritional values may vary based on specific brands of ingredients used.

## Cooking Tips & Tricks

- Ensure not to overmix the batter to prevent your bar from getting hard.
- If you're not a fan of prunes or dates, dried figs or apricots can work as a delicious substitute!
- For an extra layer of flavor, consider toasting your walnuts before adding them to the batter.
- While it's tempting to slice into your fresh-out-of-the-oven dessert, let it cool for a bit. This allows the flavors to meld and the texture to set, enhancing your culinary experience.
- Use a plastic scraper instead of metal to avoid scratching your pan.
- After baking, you can flatten the bars so it would have a consistent height.
- The shelf life of "Food for the Gods" is up to 2 weeks outside if properly packed and up to a month or even two months inside the fridge.
- The liquid glucose is crucial in this recipe as it makes the bars chewy. There's no exact substitute for liquid glucose, so try to source it.

## What to Serve with 'Food for the Gods'

This rich, sweet dessert pairs perfectly with a cup of strong, black coffee or a glass of milk. It can also be served alongside a light, citrusy salad to balance its decadence.

## Frequently Asked Questions

### Can 'Food for the Gods' be made vegan?

Yes, there are several substitutes available for eggs, butter, and liquid glucose to make this recipe vegan-friendly.

### How can I store leftovers?

This dessert keeps well in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks.

### Can I freeze 'Food for the Gods'?

Yes, it freezes well. Just be sure to wrap it tightly to prevent freezer burn and thaw it thoroughly before serving.

### What other nuts can I use?

While walnuts are traditional, pecans, hazelnuts, or almonds could also work beautifully in this recipe.

### Can I use honey instead of liquid glucose?

Yes, honey or corn syrup can be used as a substitute, though it might slightly alter the flavor and texture.

## Last Bite

In the realm of desserts, 'Food for the Gods' truly earns its divine status. The mingling of flavors and textures create a gastronomic experience that's out of this world. So, why not roll up your sleeves and treat yourself to a heavenly slice today?

You can watch Chef RV's YouTube clip [here](https://www.youtube.com/watch?v=x5A1_mQaPjA).


Learn how to make a traditional Filipino dessert, 'Food for the Gods,' in your own kitchen with this detailed, step-by-step guide!

Chef RV Food for the Gods


## Bringing Sunshine to Your Plate: Lemon Poppy Seed Pancakes

Waking up to the aroma of freshly made pancakes, doesn't it paint a picture of a perfect morning? Now, let's elevate it a notch higher with a twist of tanginess and a crunch of poppy seeds. Yes, we are talking about the delightful Lemon Poppy Seed Pancakes. A hint of citrusy zing, speckled with tiny, crunchy poppy seeds makes for a morning indulgence like no other.

## The Art of Balancing Flavors

Making these pancakes is not rocket science. The recipe strikes the perfect balance between the sweet and tangy, bringing forth an explosion of flavors in your mouth. But what really sets it apart are the poppy seeds that give a nice crunch and interesting texture to these pancakes.

### The Ingredient List

- All-purpose flour – 180 grams
- Granulated sugar – 38 grams
- Poppy seeds – 1 tablespoon
- Baking powder – 1 teaspoon
- Baking soda – 1/2 teaspoon
- Salt – 1/4 teaspoon
- Buttermilk – 240 ml
- Milk – 120 ml
- 2 large eggs
- Zest of 1 lemon
- Juice of 1/2 lemon
- Melted butter – 2 tablespoons
- Cooking oil for greasing

Prep Time: 10 minutes, Cooking Time: 15 minutes

## Crafting the Pancake Perfection

1. Begin by mixing the dry ingredients in a large bowl. This includes the flour, sugar, poppy seeds, baking powder, baking soda, and salt.
2. In a separate bowl, whip together the buttermilk, milk, eggs, lemon zest, lemon juice, and melted butter.
3. It's now time to marry the dry and wet mixtures until barely combined. Remember, it's fine if the batter is a bit lumpy.
4. Heat a non-stick pan greased with cooking oil over medium heat.
5. Scoop out a 1/4 cup of batter for each pancake and pour it onto the pan. Wait till bubbles appear on the surface, flip it, and cook for another 1-2 minutes until perfectly golden.
6. Keep the pancakes warm as you repeat the process with the remaining batter.

## The Perfect Pancake Pairings

These lemon poppy seed pancakes make a delightful pair with a drizzle of maple syrup. You could also serve them with a side of fresh fruits or yogurt. If you're in the mood for some extra indulgence, a dollop of whipped cream could just hit the spot!

## Keeping it Healthy: The Nutritional Breakdown

Serving Size: 4 pancakes (approximately 175 grams)

Per serving:

- Calories: 345
- Carbohydrates: 53g
- Protein: 10g
- Fat: 11g (of which saturated: 4g)
- Sodium: 300mg
- Cholesterol: 100mg
- Fiber: 2g
- Sugar: 12g

The pancakes are relatively low in fat and provide a decent amount of protein and fiber, making them a balanced breakfast option.

## Tweaks and Swaps

If you're unable to find buttermilk, a mix of plain yogurt and milk will work just fine. And for our vegan friends, replace the dairy milk with any plant-based variety and the eggs with flaxseed or chia seeds soaked in water.

## A Hearty Note Before You Start Flipping

Remember, the joy of cooking lies in experimentation. Feel free to add your unique spin to these pancakes. Maybe throw in some blueberries or drizzle some honey. The world is your pancake!

## FAQs

### Can I store the leftover batter?

Yes, you can refrigerate the batter for up to 2 days.

### Can I make these pancakes gluten-free?

Absolutely! Replace all-purpose flour with a gluten-free variety.

### How can I make my pancakes fluffier?

The secret lies in not over-mixing the batter. It's okay if it's a bit lumpy.

### Can I replace granulated sugar with honey?

You can, but it might slightly alter the texture and taste of the pancakes.

### Why are my pancakes not golden brown?

It could be due to the temperature of the pan. Ensure it's heated at a medium level, not too hot, not too cool.

With these insights in hand, you're all set to create some pancake magic. Happy cooking!


Learn to make these Lemon Poppy Seed Pancakes that strike the perfect balance between sweet and tangy, bringing an explosion of flavors in your mouth.

Family Cooking Recipes

Chef RV Easy Donuts

Orange and Raisin Semolina Flan

Chef RV Egg Pie

Cinnamon Marble Cake

Chef RV Food for the Gods

Lemon Poppy Seed Pancakes