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(From the kitchen of Margie Hamaguchi)
1 sm (3 oz.) box of each Jell-O flavors – Lime, Lemon, Orange and Strawberry
6 envelopes Knox Gelatin
5 C boiling water
1 (15 oz.) can Eagle Brand sweetened condensed milk
Jell-O Mixture: Dissolve each package of Jell-O with 1 envelope Knox Gelatin in 1 cup boiling water in a separate small bowl. (Stir well so that gelatin does not settle).
Milk Mixture: Dissolve 2 envelopes of Knox Gelatin in 1 Cup boiling water and mix in 1 can sweetened condensed milk. Divide mixture into 3 equal parts (a little less than ¾ cup each).
Pour 1st layer of Jell-O into 9”x 9” Tupperware pan lightly greased with mayonnaise. (This is a little trick to keep Jell-O squares from sticking to pan.) Set pan on level shelf in freezer for 12-14 min. until Jell-O is firm. Then add 1st layer of milk mixture and set in freezer for 12 min. until firm. Repeat this layering process with the remaining Jell-O and milk mixture.
Note: If the Jell-O or milk mixture gets lumpy or thick towards the end, microwave for a 10 seconds and stir thoroughly before pouring it on the next layer. Be careful not to leave in the freezer too long so that crystals form around the edges because it will cause the layers to come apart when served). Chill overnight in refrigerator. Cut into squares. Serves 36+
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(from the kitchen of Lei Wai)
2 Cups, plus 4 TSP, all-purpose flour, divided
1 Cup butter, softened
½ Cup powdered sugar
1½ Cups sugar
2/3 cup freshly squeezed lemon juice (not bottled) approx. 2 – 2 ½ lemons
1 TSB grated lemon rind
1 tsp baking powder
Preheat oven to 350F
Combine 2 cups of flour with butter and powdered sugar, mix with chopsticks or spoons until mixture looks like coarse meal. Press into the bottom of a 13×9-in baking pan. Bake 20 to 25 minutes
Beat eggs with a mixer, add sugar, blend well. Add lemon juice and lemon rind; beat well. Add baking powder and remaining flour; beat well. Pour over hot crust (do not let it cool). Bake another 30-35 minutes. Sprinkle top with additional powdered sugar. Serves 24.
Chocolate chip date cake
(From the kitchen of Tanya Chen)
1 cup of chopped dates
1 cup boiling water
1 tsp baking soda
Mix together and allow to cool
Preheat oven to 350 degrees.
Mix together in a large mixing bowl the following ingredients:
1 cup sugar
2 tbsp of cocoa powder
1/2 tsp of salt
1 cup of vegetable oil
1 tsp of vanilla flavoring
Beat until smooth then gradually add 1 3/4 cup of flour and the date mixture from above and beat for another 30 seconds. Pour into 9 x 13 baking dish or into muffin cups. Before baking sprinkle 1/2 cup of sugar over the top of the batter then do the same with 1/2 c of chopped nuts and 1 cup of chocolate chips. Bake large cake for 35 to 40 minutes. Bake cupcakes for 26 minutes.
Cake can be served warm or cold.
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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