|Red Bean Bread
3 cup unbleached all purpose white flour
10g dry yeast
1/2 cup brown sugar
1 cup warm water (120 F)
1/3 cup extra virgin olive oil
1 package sweet red bean 190g.
• Mix flour and dry yeast in a large bowl
• Add brown sugar and egg in the bowl
• Combine with flour and yeast
• Pour 1 cup warm water (120F) in and mix well
• Add olive oil
• Mix all above ingredients well in the bowl and form the bread dough
• Use plastic wrap to cover the bread dough
• Let the dough rise by itself and allow it to have plenty of time to develop its rich flavor.
• Normally I form the bread dough in the morning and shape the dough and bake the bread in the afternoon.
• Divide the dough into small equal portions. Put one teaspoon of sweet red bean in it each portion and make it into a gold coin shape.
• Before putting the red bean bread into the oven, brush egg on the top and put some sesame seeds on top of it (optional).
• Bake them at about 350 F for 35 minutes in the oven.
Submitted by Rivka Sue Newman
|Iced Sugar Cookies
Iced Sugar Cookies
6 cups flour
3 tsp. baking powder
2 cups butter
2 cups sugar
2 tsp. vanilla extract or desired flavouring
1 tsp. salt
Icing sugar (optional for icing)
Food colouring (optional for icing)
Cream together butter and sugar until well mixed and fluffy. Add eggs and vanilla and mix well. Mix dry ingredients in a little at a time to butter mixture. Mix until flour is completely mixed and the dough comes in a ball.
Refrigerate for 1 to 2 hours
Roll to desired thickness on a well-floured surface to prevent sticking. Cut into shapes. Bake on ungreased baking sheet at 350 degrees for 8 to 10 minutes or until just beginning to turn brown around the edges.
When cookies have cooled, mix together a few spoonfuls of icing sugar with a bit of water until a thick liquid is formed. Add in desired amount o food colouring to create different shades. Coat top of cookies with a thin layer and allow to air dry. Add fun coloured sprinkles and other creative additions.
Recipe yields about 5-dozen 3” cookies.
A fun way to keep kids busy on a winter day. Get creative & add your own decorative touches. Enjoy!
2 medium potatoes
3 scallions, green and white parts, finely chopped
1 ½ tablespoons cornstarch
1 teaspoon salt
2 tablespoons vegetable oil
(Chinese Dipping Sauce, see below)
Finely grate the potatoes into a medium bowl. Add the scallions (green onions). In another bowl, beat the egg with the cornstarch and salt, then add to the potato mixture, stirring well. In a large nonstick frying pan, heat 12 tablespoon of oil over medium-high heat. When hot, begin dropping tablespoons of the potato mixture into the pan. Flatten slightly with the back of the spoon.
Cook the pancakes 3-4 minutes on each side, or until lightly browned. Drain on paper towels. Add the remaining oil and cook the rest of the potato mixture in the same manner. Serve hot with the Chinese Dipping Sauce on the side.
Chinese Dipping Sauce
1 teaspoon sesame seeds
1 small clove garlic, minced
1 scallion, finely chopped
4 tablespoons soy sauce
2 tablespoons white vinegar
2 teaspoons sesame oil
1 teaspoon sugar
In a heavy skillet, toast the sesame seeds over medium-high heat until slightly browned. Transfer the sesame seeds to a small bowl and add the remaining ingredients. Mix well. Serve at room temperature.
Yields 4-5 servings.
Adapted from The Potato Harvest Cookbook, by Ashley Miller (Taunton Press, 1998).
(Issue December 2007 / January 2008)
Apple Honey Cake
Cashew Sesame Noodles
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