Monthly Archives: July 2011

Matcha chocolate chip cake

For a printable version, click here
(From the kitchen of Kathy Lee)

Ingredients:
4 eggs
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.

Baked nian gao

For a printable version, click here
(From the kitchen of Menie Lee)


Ingredients:
16 oz. Mochiko sweet rice flour ($1.79 @ 99 Ranch)
One stick of butter or 3/4 cup of vegetable oil
3 eggs
2 1/2 cups milk
1 cup sugar
1 Tbl baking soda
One can of red azuki beans ($3.99 @ 99 Ranch)

Directions:
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.

Chinese almond float dessert

Karen Quon shared this refreshing dessert at our February 2010 meeting.

PREPARATION
▪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

SYRUP
Boil 1 c. water with 1/3 c. granulated sugar.  Pour into large serving bowl and chill completely.

ASSEMBLING
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

Stuffed mushroom caps


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.

Classic shortbread (by Lucy Ross Natkiel)


Ingredients:
1/2 cup butter at room temperature
1/3 cup powdered sugar (unsifted)
1 cup flour (unsifted)
1/4 teaspoon vanilla (optional)

Using the back of a large spoon or electric mixer, cream the butter until it is light. Cream in the powdered sugar, then the vanilla.  Now work in the flour.  Knead the dough on an unfloured board until nice and smooth.  Spray the shortbread pan very lightly with a non-stick vegetable oil spray.  Put the ball of dough in the middle of the pan, and working out from the center, firmly press the dough into the pan.  Prick the entire surface with a fork, and bake the shortbread right in the pan at 325 degrees for about 30-35 minutes, or until it is lightly browned.  Be sure that the middle is thoroughly cooked and doesn’t look slightly opaque or the shortbread might stick in the pan.

Let the shortbread cool in the pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wood cutting board.  If the
shortbread does not come right out, hold the pan upside down over the cutting board and firmly tap one edge of the pan against the board.  This should loosen
the shortbread and it should drop out.  Cut the shortbread into serving pieces while it is still warm.

For other shortbread recipes by Lucy Ross Natkiel, visit:
http://shortbreadpan.com/classic-shortbread-recipe.html

Spicy peanut noodles


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
desired consistency

Whisk all of the sauce ingredients together. Pour sauce over cooked drained noodles, garnish with 2 Tbsp. each, sliced scallions and chopped cilantro, and
serve.

Chinese sesame cookies

For a printable version, click here


Chinese sesame cookies

(from the kitchen of Meijean Chan)
Makes 80 – 90 cookies, about 2 inches diameter

2 cups all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup butter (1 stick), at room temperature
1/2 cup shortening
3/4 cup white sugar (can substitute Splenda)
1/4 cup brown sugar (used dark brown sugar)
1 egg
1 teaspoon almond extract
3/4 – 1 cup white sesame seeds, toasted

  1. Sift flour, baking powder, baking soda, and salt into a bowl.
  2. Using mixer, beat butter, shortening, white and brown sugars.  Add the egg and almond extract, and beat until blended.  Add the flour mixture (in 2 or 3 portions) and mix well.  The dough is moist.
  3. Using your hands form the dough into 4 rolls or logs approximately 6-7 inches long.  Wrap in wax paper and refrigerate for 4 hours or longer (preferably overnight).
  4. Preheat oven to 325 degrees.
  5. Pour some toasted sesame seeds into a small bowl (e.g. rice bowl).
  6. Take one log at a time from refrigerator and slice into 20-24 slices.  Roll each slice into a small ball and roll ball in sesame seeds to cover.  I used a small spoon rather than my fingers.  Place on lightly greased cookie sheet about 1 1/2 inches apart.
  7. Bake for 15-17 minutes, or until a fork inserted in the middle comes out clean and they easily lift from the baking sheet.  Let cool for a couple of minutes before placing on cookie racks to cool completely.  Cool thoroughly before storing in a container.

Estimated cost:  $4.00

Approximate time:

  1. Thirty minutes to prepare dough.
  2. Chill for 4 hours or overnight.
  3. It takes about 1 1/2 hours to shape cookies and to bake.