Cream Puffs

Cream Puffs

Filling:

3/4 C Sugar

1/2 C Corn starch

2 1/2 C Evaporated milk

1/2 C water

1 Tbsp vanilla

2 Tbsp butter

1. In a bowl, add sugar, corn starch, evaporated milk, water and mix well.
2. Cook the mixture over low heat and stir constantly until start to bubble. The mixture will be thick. Take off from heat.
3. Add butter and vanilla. Stir until well incorporated.
4. Let cool.

Shells:

1 1/4 C All Purpose flour

1 tsp Sugar

1/2 C butter

1 C water

5-6 eggs (extra large) depending on the size of eggs

1. Preheat the oven to 375 F.
2. Sift flour and set aside.
3. Boil water, butter, and sugar. Don’t stir.
4. Mix flour in the liquid mixture. Stir quickly until well incorporated.
5. Pour mixture in the mixing bowl, add egg 1 at a time and mix until smooth.
6. Grease and flour the baking pan.
7. Add the mixture in a piping bag with a Star tip. Pipe cream puffs 1 inch apart from each other. 
8. Bake cream puffs at 375 F for 22-25 minutes or until golden.
9. Let cool, then fill with filling.

Butter Mochi Cake with Red Bean

Ingredients

1/2 cup unsalted butter, melted
1 cup white sugar
3 eggs
1 teaspoon vanilla extract
3 cups rice flour
1 teaspoon baking powder
3 cups milk
1 (18.75 ounce) can sweetened red bean paste

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch Bundt pan or a 9x13 inch baking pan.
2. In a large bowl, mix together the butter, sugar, eggs, vanilla and milk. Stir in the rice flour and baking powder. Pour the batter into the prepared pan. Drop red bean paste by scant teaspoonfuls onto the top of the cake. If spoonfuls are too big, the filling will sink to the bottom.
3. Bake for 1 hour and 10 minutes in the preheated oven, or until cake springs back when lightly touched. If using a Bundt pan, invert the cake onto a serving plate. Cake must be completely cooled before unmolding from Bundt pan, or it will be too soft to hold its shape. Serve small slices of this very rich cake at room temperature or slightly warmed.

Bot's English Rocks

Bot's English Rocks

Makes 8 dozen

1 C. soft butter (I use salted)

1 1/2 C. light brown sugar

3 eggs

3 C. flour

1 t. baking soda

2 t. cinnamon

1/2 t. all spice

1/2 C. buttermilk

3 C. pecan halves

6 slices candied pineapple diced

2 C. coarse diced pitted dates

1 lb. whole candied cherries

Sift dry ingredients together and set aside.

Cream butter and sugar. Add egg one at at time. Beat until smooth and creamy.

Add sifted dry ingredients and buttermilk, mix well.

Pour over mix fruits & nuts.

Drop from teaspoon on greased cookie sheet (I use parchment paper).

Bake at 325 F for 20-23 minutes.

Spring Rolls

Spring rolls:

1 pack spring roll wrapper

1 head red leaf lettuce, chopped

2 cucumber, julienned

1 bunch cilantro, chopped

mint leaves, chopped

Thai basil

2 chicken breasts, boiled, shredded

1 lb shrimp, boiled

Dip a wrapper in water to moisten. Add vegetables and meat, then wrap. Serve with dipping sauce.

Spring roll dipping sauce:

1/4 onion, chopped

1 cup Lee Kum Kee hoisin sauce

2 T Dynasty hoisin sauce

2 t Vietnamese chili sauce

2 t peanut butter

1/4 cup water

Blend all ingredients together.

Furikake chex mix

1/2 c sugar
1/2 c corn syrup
1/2 c butter
1/2 c canola oil
1 T soysauce
4 c rice chex
4 c corn chex
2 c wheat chex
2 c Bugles
1 bottle Furikake

Bring sugar, syrup, butter, oil, soysauce to boil.
Coat chex mix with syrup mixer, then add furikake.
Bake at 225 F for 45 mins. Toss every 15 mins.

Lemon Madeleines

Lemon Madeleines  with Lemon Vodka Syrup

Recipe courtesy Gourmet Magazine

For Madeleines:

2 c. cake flour

1 t. baking power

½ t. salt

3 T. freshly grated lemon zest (from about 3-4 lemons)

1 c. unsalted butter , softened

2 t. fresh lemon juice

1 ½ c. sugar

6 large eggs

For lemon syrup:

¼ c. water

¼ c. sugar

¼ c. lemon vodka

¼ c. fresh lemon juice

To make Madelienes: 

Preheat oven to 365 F. Butter and flour a Madeleine pan.

In a bowl sift the flour, baking powder, salt, and zest together.

In another bowl w/ an electric mixer, beat together butter, lemon juice, and sugar until mixture is light and fluffy. Add the lemon zest. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until just combined.

Spoon some of the batter into prepared Madeline molds, filling the mold ¾ full. Using both hands, pick up the Madeleine tray and lightly tap against the table to spread the batter evenly. This will eliminate any air pockets and ensure that molds are not overfilled.

Bake Madeleines in middle of oven 7-8 mins, or until edges are browned and tops are golden. Loosen edges and transfer Madeleines to a rack set over a baking dish. Make more Madeleines in pan, cleaned and freshly sprayed.

To make lemon syrup: 

While first batch of Madeleines is baking, in a small saucepan bring syrup ingredients to a boil, stirring, and remove from heat.

Brush warm Madeleines with some of hot syrup and repeat with remaining Madeleines as they are baked, keeping syrup warm.

Orange Madeleines

ORANGE MADELEINE

2/3 Cup flour

1/4 Teaspoon baking powder

1/2 Cup butter, melted and cooled

2 Eggs

1/2 Teaspoon orange extract

1/2 Teaspoon shredded orange peel

1 Cup powered sugar

Preheatoven to 350F. Spray pan with Pam or similar non-stick spray. Sift together flour and baking powder in small bowl. Set aside. In the bowl of an electric mixer, beat eggs, orange extract, and orange peel on high speed for 5 minutes. Gradually beat in powdered sugar. Beat another 5 minutes or until thick.

Gently fold in flour mixture, then melted butter. Mix until smooth. Spoon the mixture into the cups, filling about 3/4 full. Bake approximately 8 minutes, or until edges are light brown. Cool in the pan around 1-2 minutes. Loosen cookies with a knife...then invert pan on a rack. When cool, sprinkle thhe top with powdered sugar.

Yield: 24 Madeleines.