Forget the things that made us sad and remember those that made you glad. Forget the troubles that passed your way and remember the blessing that come each day!
I would rather have one little rose
from the garden of a friend,
Than to have the choicest flowers,
When my stay on earth must end.
I would rather have a pleasant word,
In kindness said to me,
Than flattery when my heart is still,
And life has ceased to be.
I would rather have a loving smile,
From friends I know are true,
Then tears shed round my casket,
When to this world I bid adieu.
Bring me all your flowers today,
Whether pink, or white, or red,
I'd rather have one blossom now,
Than a truck load when I'm dead.
Guava Chiffon Cake
By Dean Sensui
A Hawaii style guava chiffon cake is a fusion dessert.
The presentation of this cake is delectable, it carries a triple guava flavor punch.
2 1/4 cups cake flour
1 1/4 cups granulated sugar, divided
4 tsp baking powder
1 teaspoon salt
1/2 cup vegetable oil
1 cup guava juice concentrate
5 egg yolks, slightly beaten
2 to 3 drops red food coloring (optional)
8 egg whites, room temperature
1/2 teaspoon cream of tartar
1/ Preheat oven to 180 deg c. Line the base of 2 x 8 inch baking pan with grease proof paper.
2/ Sift together the cake flour, 3/4 of the sugar, baking powder, and salt. Add vegetable oil, guava juice concentrate, beaten egg yolks, and food coloring (if desired).
3/ Beat at medium speed approximately 1 to 2 minutes or just until smooth and set aside.
4/ Wash and dry your beaters before proceeding with the egg whites. In a large bowl, beat egg whites and cream of tartar until soft peaks form; add the remaining 1/2 cup sugar, 1 tablespoon at a time, beating until stiff peaks form.
5/ Using a rubber spatula, gently fold 1/3 of the prepared cake mixture into the egg white mixture until just barely mixed.
6/ Fold in the remaining cake mixture just until incorporated. Do not overmix.
7/ Pour the cake batter into two (2) round cake pans, smooth top with a rubber spatula.
8/ Bake 35 to 40 minutes or until a toothpick inserted in the center comes out clean.
9/ To prevent the cake from tumbling down, do not open the oven door until near the end of the minimum baking time.
10/ Remove from oven when done and immediately invert the cakes onto the prepared wire racks to cool completely (cool with pan in place - do not remove cake from cake pans).
11/ When the cakes are cool, gently remove from the pans.
12/ Place cakes in the refrigerator until well chilled.
13/ Slice each cake into half horizontally.
So glad that.... no dooms day celebration, I'm still kicking and alive....and got the chance to enjoyed this exotic tropical cake. LOL
Guava Frosting
Ingredients
3 cup heavy cream
1 cup icing sugar, sift 2 times
1/2 cup frozen guava juice
2 to 3 drops red colouring
2 tsp vanilla extract
1/ Beat cream until soft peak, add icing sugar gradually.
2/ Blend in guava juice, coloring, vanilla extract and beat until stiff peak.
3/ Store in freezer until ready to spread on the cake.
4/ Place one cake layer onto a plate and spread with frosting and chill in freezer until set.
5/ When frosting set, put the 2nd layer of cake and spread the top of cake with guava frosting. Chilled the cake in fridge until frosting set. Repeat the same for the 2nd cake.
6/ You can spread the remaining frosting at the side of the cake. This cream melt pretty fast so I didn't frost the side of cake. Store cake in refrigeration until serving time.
7/ Drizzle or pour but do not drown the cake with guava topping sauce just before serving.
Guava Topping Sauce
Ingredients
1 tablespoon cornstarch
2 tablespoon water
1 1/4 cups frozen guava juice
1/ In a small bowl, combine cornstarch and water until cornstarch is dissolved.
2/ In a small saucepan over medium-high heat, bring guava juice just to a boil; reduce heat to low.
3/ Add cornstarch mixture and stir until mixture thickens to a sauce-like consistency.
4/ Remove from heat and let cool to lukewarm before spreading on top the cake.
Homemade Guava Leaves Tea
Many people are realizing the benefits of natural foods to their health and well being. The leave of the guava tree, however can be used in folk medicine to treat a variety of ailment.
Guava leaves tea contains vitamin C, favonoids and antioxidant. It's good for treating diarrhea, lowering cholesterol, preventing diabetic, improve skin condition, slimming, mouth ailments and infections. They can thus be used to help prevent and repair cell damage and to slow down the aging process.
1/ Harvest only the young leaves early in the morning before the sun's ray have touched them.
2/ Washed the leaves, then lay the leaves loosely to dry under the sun.
3/ It'll take a few days or weeks for the leaves to dry completely. Dry them fully until they feel dry to touch. Store in air tight container.
4/ Take 5 to 6 leaves and pour 2 cup of boiling hot water in small teapot. Let it steep for 15 to 2 mins.
Note of caution
Guava tea is not suitable for those with low blood sugar or heart condition who are on heart medication due to it has a cardiac depressant effect.
Happy holiday and have a fabulous week ahead, Cheers!
