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(From the kitchen of Kathy Lee)
1 3/4 cup flour
1 1/2 cup sugar
3/4 cup butter softened;
2 Tbsp Matcha (green tea powder, $3.99 @ 99 Ranch)
8 oz. Chocolate Chips
Add sugar to softened butter and mix well. In a separate bowl whisk eggs, then mix eggs and butter mixture together. Sift flour and Matcha together, then
add it to the egg and butter mixture mixing well. Last, add chocolate chips. Coat the inside of a medium loaf pan with butter then place baking wax paper inside.
Pour batter into the pan. Bake in preheated 360F oven for 35 minutes or until toothpick comes out clean.
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(From the kitchen of Menie Lee)
16 oz. Mochiko sweet rice flour ($1.79 @ 99 Ranch)
One stick of butter or 3/4 cup of vegetable oil
2 1/2 cups milk
1 cup sugar
1 Tbl baking soda
One can of red azuki beans ($3.99 @ 99 Ranch)
Sprinkle some Mochiko flour over a 9″x13″ baking dish that has been oiled or sprayed with Pam.
Mix everything (including remaining Mochiko flour) but the beans with an electric mixer at medium speed for 2 minutes. Beat for 2 more minutes at high speed.
Spread half of the batter on the bottom of the baking pan. Spread the red azuki beans (you can mix some batter into the beans if they are too thick to spread). Spread the other half of the batter over the red azuki beans. Bake in oven at 350 degrees for 40 to 50 minutes. Test for doneness by inserting a chopstick (this is Chinese New Year Cake after all), if it comes out clean, it is done.
Karen Quon shared this refreshing dessert at our February 2010 meeting.
▪Soften 3 pkgs. unflavored gelatin with ½ c. cold water in heatproof bowl for 5 min.
▪Add 2- 1/2 c. boiling water and stir until clear.
▪Add 2/3 c. granulated sugar and stir until dissolved.
▪Add 1-3/4 c. milk and stir (any combinations of milks: non-fat, 2%, whole, evaporated, coconut milk. Karen prefers 2% milk or combo of 2% and 1/4 c. coconut milk.)
▪Add 1 tablespoon almond extract and stir.
Pour into a 9 x 12 OR 9 x 9 glass pan. Refrigerate 3-4 hours (or less) until firmly set.
Yield: 3- 3/4 c. = 7 servings @ 1/2 c. each
Boil 1 c. water with 1/3 c. granulated sugar. Pour into large serving bowl and chill completely.
To serve, cut the gelatin into ¾” squares or diamonds and combine into the chilled syrup, separating pieces as you go. (Gently lift out squares with a thin metal spatula)
▪Add fruit: 1 can drained cold lychees and 1 can drained cold mandarin Oranges
Clean mushrooms of dirt. Break off stems from mushroom caps (white mushrooms or baby bellas). Using a spoon, stuff mushrooms with Stonemill Kitchens Spinach & artichoke parmesan dip http://www.stonemillkitchens.com/product3.html. Place mushrooms about 1″ apart on a baking sheet. Bake in a pre-heated 400 degree oven until tops are browned. Serve immediately.
Both the mushrooms and Stonemill Kitchens dip can be found at Costco in the refrigerated sections.
Spicy peanut noodles
1 lb. Chinese wheat noodles or plain spaghetti, cooked
Add 3 or more of the following: Assorted raw and/or
cooked veggies (e.g., sliced or grated carrots, snow
peas, spinach, broccoli, sugar snap peas, green beans,
etc.), sliced cooked mushrooms, sliced or shredded
cooked chicken breast
Spicy peanut sauce
¼ c. peanut butter
2 Tbsp. soy sauce
2 Tbsp. sweet chili sauce (sambal olek, siracha, or
Rooster garlic chile sauce)
2 Tbsp. rice vinegar
2 Tbsp. sesame oil
4 cloves garlic, minced
¼ c. (or more) chicken broth or water to thin sauce to
Whisk all of the sauce ingredients together. Pour sauce over cooked drained noodles, garnish with 2 Tbsp. each, sliced scallions and chopped cilantro, and
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(From the kitchen of Rose Hom)
8 eggs (room temperature)
½ cup oil
1 cup sugar
1 cup flour (optional: cake flour)
1 tsp. baking powder
½ cup water
1½ tsp. almond extract
1 tsp. cream of tartar
1. Preheat oven to 325 degrees.
2. Separate egg yolks and egg whites. Be sure there is absolutely no yolk in the
3. Add sugar and oil to egg yolks.
4. Sift flour (optional: sift flour 3 times) & baking powder. Set aside.
5. Beat egg yolk mixture for 5 minutes at high speed.
6. Add water gradually at low speed. Then beat at high speed for 7 minutes.
7. Add almond extract at low speed.
8. Blend flour mixture gradually to yolk mixture with a wire whisk.
9. CLEAN BEATERS AND SPATULA! It is very important to get the oil off
prior to beating the egg whites.
10. Beat egg whites until foamy.
11. Add cream of tartar & beat for 5 minutes until stiff (the egg whites hold the
tunnel shape when a spatula is drawn through it).
12. Flatten air bubbles in egg yolk mixture.
13. Gently fold into egg white mixture with a spatula.
14. Pour into angel food cake pan. Do not grease or flour the pan.
15. Bake for 60 minutes. Do not overbake. Insert a skewer in the cake; if it
comes out clean, the cake is done.
16. Cool for 2 hours inverted on neck part of a coke bottle or by propping the
edges of the pan on inverted drinking glasses.