Cooking Exceptionally With Gin Lee

Posted: 07 Aug 2021 01:29 PM PDT Melt in your mouth chocolate chip cookies  Who wants cookies? Okay, so the Cookie Monster from Sesame Street just popped into my head! Oh, those sweet childhood memories. Growing up, I think that soft-batch chocolate chip cookies were my favorite. Today, I still love them. However, I like making them healthier, with fewer calories nowadays.  This recipe will make 3 dozen medium-sized chocolate chip cookies or 2 dozen large chocolate chip cookies. I hope that you will enjoy them! Ingredients: 1 cup, and 2 tablespoons of butter (or use ½ cup of butter and a ½ of shortening) 1 cup of  Splenda Brown Sugar Blend ½ cup of granulated Splenda 2 eggs 1 teaspoon of pure vanilla 2 ½ cups of self-rising flour 1 16 ounces package of semisweet chocolate chips Optional: 1 ½ cups of chopped nuts (whichever nuts are your favorite) Instructions: First, in a large mixing bowl, beat the butter with a mixer on medium speed for 30 seconds, until it's soft and

Posted: 07 Aug 2021 01:31 PM PDT Country sirloin pork cutlets The breading in this recipe is not simply made of flour. Instead, I use a homemade dry pancake/waffle mix, with seasonings. That's what makes the cutlets have a great crispy texture once they are cooked. The sirloin cutlets are a nice country selection to serve with eggs and waffles at breakfast or to have as a side dish with new potatoes, greens, and homemade mac-n-cheese for dinner. For lunch, the sirloin cutlets are tasty served on a bun, with lettuce, and topped with a slice of tomato.  If you prefer to use a store-purchased pancake and waffle mix it works pleasingly well too.  Ingredients: 1 package of sirloin pork cutlets (I don't use the tenderized cutlets for this recipe but those would work fine too.) About a cup of dry pancake or waffle mix 1 tablespoon of fresh ground black pepper 1 ½ teaspoon of soul seasoning  Enough canola oil to coat the bottom of the skillet Optional: 1/2 teaspoon of ground garlic and

Old fashioned peach cake This is a revived, classic World War II recipe that uses canned peaches. This recipe is not fancy, although it is peachy-delicious. It's very similar to a peach cobbler but even better. When the classic peach cake is completely cooled, sugar-free powdered Splenda (substitute) is sprinkled over the top of the cake. Ingredients: 1 large can of (no sugar added) halved peaches, and the peach juice (sliced peaches can also be used) 1/3 cup shortening 3/4 cup Splenda 2 eggs, beaten well 1 ½ cups of self-rising flour 1/2 cup of milk (Vanilla flavored oat milk works great in this recipe.) 1 teaspoon of pure vanilla Powdered Splenda (or powdered sugar, for dusting the cake) Instructions: First, start by preheating the oven to 350ºF. Then butter a square cake pan generously. Add the peaches and the peach juice to a saucepan, and heat for two minutes; just until the peach juice starts getting bubbly.  Next, use a large spoon to spread the peaches and the j

Vintage carrot cake with cream cheese frosting    Ingredients: 2 cups of self-rising flour 2 cups of Splenda 1 ½ teaspoon of powdered cinnamon 3 cups of shredded carrots 1 cup of canola oil 4 eggs Cream Cheese frosting 1 package of softened cream cheese (3 ounces) 2 cups of powdered Splenda ( Splenda mixed with cornstarch) 1 teaspoon of pure vanilla Optional: Chopped nuts Instructions for the cream cheese frosting: In a microwaveable bowl add the cream cheese and place it in the microwave for 30 seconds. Next, beat in the powdered Splenda and vanilla with a mixer.  Instructions for the cake batter: First, butter a 13x9 cake pan. Next, shred the carrots in a food processor (or by hand, with a vegetable grater).  Next, in a large mixing bowl, blend the dry ingredients and the wet ingredients with a mixer. Pour the cake batter into the prepared cake pan and bake for about 80 minutes (1 hour and 10 minutes) in a 325°F oven. When the cake is baked, place it on a cooling rack and allow it to