Ingredient:

• 7 eggs
• 1 cup of flour
• 1/3 cup oil
• 1/3 cup water
• 1/2 cup sugar
• 1 pinch salt
• 1 teaspoon cream of Tartar
• 1 teaspoon vanilla flavor
• 1 teaspoon baking powder
• electrical mixer
• cake pan with hold in the center
  

Direction:

1. Separate egg yolk and egg white into 2 mixing bowls.
2. Beat egg yolk for 10 seconds, add flour, oil, water, vanilla flavor, baking powder, sugar and salt, then beat for about 1 minute at the lowest speed.
3. Beat egg white for 30 seconds, then add cream of tartar and beat for about 5 to 7 minutes with highest speed (stop when the egg white form peaks)
4. Fold (not stir) in the egg white into egg yolk.
5. Grease the baking pan with oil and set the oven 375ºF.
6. Bake the cake for about 30 minutes.
7. Then turn upside down to cook down.

Variation:
One can make chocolate, green tea or coffee angel food cake by adding coco powder or green tea powder or grounded coffee powder.  More sugar and water will be needed to compensate the additional powder.

Ingredient:

• 1 onion
• 1 tomato
• 1 to 1 1/2 lb Salmon from Costco
• 1 tablespoon Ketchup
• 1/2 tablespoon cornstarch
• 1 tablespoon oyster sauce
• 1/2 tablespoon soy sauce
• 1 teaspoon of sesame seed oil
• white pepper
• oil

Direction:

1. Season both sides of salmon with cornstarch and white pepper for 30 minutes.
2. Preheat oven at 350ºF and bake salmon for 10 minutes.
   
3. Cut onion and tomato into small pieces
4. Use oil to cook onion for 5 minutes, then add in cropped tomato
5. Create sauce by mixing soy sauce, ketchup, cornstarch, oyster sauce and sesame seed oil.
6. Add sauce into onion and tomato and continue to cook until boil.
7. Pour sauce over salmon and continue to bake for 5 minutes.
   

Ingredients:

• 1/2 bag of sugar rock (冰磄)
• 1/2 bag [about 8oz] of Fructus Lycii (杞子)
• 1/2 bag [about 8oz] of seedless Red Date (紅棗)
• 1/2 bag [about 8oz] of Dried Longan (龍眼肉)
• 11 bag of unflavored Gelatine
• 12 cup of water
• honey

Direction:

1. Rise the seedless Red Dates with water, then soak it in warm water.
2. Leave the seedless Red Dates in the water and start cutting it into small pieces with a scissor. I ususally can each one into 4 to 6 pieces. Put the cut pieces in a seperate bowl without water. Although the package claims it is seedless, be careful that there might be seed inside. Make sure the seeds are out if you are cooking for elderly or small child.
3. Rise the Dried Longan with water, then soak it in warm water.
4. Leave the Dried Longan in water and start cutting it into pieces about the same size as the cut seedless Red Date. If the Longan is too hard to cut, soak it for longer before cutting.
5. Put 8 cup of water and the sugar rock into a pot. Boil it until all sugar is melted.
6. When the sugar is melted and the water is boiled, place the cut Red Dates and Dried Longan into the pot. Put the cover on and let it boil.
7. In the meantime, use 4 cups of normal water to dissolve the 11 bags of unflavored Gelatine. It is best to put all 11 package of Gelatine into a bowl and then stir in the 4 cups of water. One have to act fast in stirring to prevent the Gelatine to solidify too quickly.
8. At this time, the mixture in the pot should be boiled.
9. Put the Gelatine mixture into the pot and stir throughoutly so the Gelatine is dissolved into the pot. Put the cover on and let it boil. It usually only take couple second for it to boil.
10. In the meantime, rise the Fructus Lycii with water and then drain the water out.
11. Put the Fructus Lycii into the pot, stir it for a while so the Fructus Lycii is evenly distributed into the pot.
12. Put the cover on and let it boil for 10-15 second. DO NOT boil the Fructus Lycii for too long because it will turn bitter.
13. Turn off the stove and squeeze honey into the mixture. I usually squeeze 4 to 5 round of honey into the pot. You should try the mixture to determine how sweet you want it to be. Remeber the jelly will taste less sweet after it is refigerated, so you should add enough honey that it should taste sweeter than you want after it is frozen.
14. Pour the mixture into any shape of container you want (I usually use glass container).
15. After the mixture cools down, put it into the refigerator (not the freezer) for 24 hours.

Ingredient:

• 1 apple
• 1 teaspoon sugar
• 1 teaspoon cornstarch
• 1/8 tablespoon grounded cinnamon
• 1 box of Pepperidge Farm pasty sheet

Direction:

1. Place some flour on top of the pasty sheets.
2. Cut each sheets into 9 pieces (cup each sheet into three parts, open up each cut section and cut it into 3 pieces along the foldline)
3. Wash, peer and cut apple into small pieces.
4. Mix apple with sugar, cornstarch and cinnamon.
5. Roll each piece of pasty sheet so it double its size.
6. Place a tablespoon of sauteed apple into each pasty sheet.
7. Fold the pasty sheet into half to form a triangle, and close the edges by folding it like a Chinese dumpling.
8. Puncture the top of the apple turnover with a fork to create small holes for ventilation.
9. Preheat oven to 400ºF.
10. Bake for 15 minutes.
11. Optional: spring on powder sugar on top before serving.
    

Ingredient:

• 1 1/2 cup All Purpose Flour
• 1/2 cup Quaker Oats
• 1/3 cup sugar
• 1 cup fresh blueberry
• 3 teaspoon baking powder
• 1 egg (beaten)
  
• 1/2 cup Canola oil
• 1/2 cup milk
• 12 baking cups
• 1 muffin baking pan with 12 spots
  

Direction:

1. In one bowl, mix flour, oats, baking powder and sugar.
2. In a separate bowl, mix oil, milk and egg.
3. Pour bowl #2 into bowl #1 and mix well.
4. Mix blueberry into the mixture without breaking the blueberry.
5. Preheat the oven 400ºC.
6. Place baking cups into muffin baking pan and fill each cup equally with mixture
7. Bake for 15 minutes.