Pear and Cranberry Crisp

Ingredients: Filling: 3 ripe pears 1/2 cup whole-berry cranberry sauce 3 tablespoons sugar 1 tablespoon lemon juice 1 tablespoon all-purpose flour Crisp Topping: 1/2 cup all-purpose flour 1/3 cup old-fashioned rolled oats 1/3 cup packed light brown sugar 1/4 teaspoon ground cinnamon 4 tablespoons cold butter, cut into 8 or 10 pieces Pinch of salt 1 teaspoon milk Directions: Grease an oven proof pan, smearing the butter with crumpled waxed paper to keep her hands clean. Dice the pears. Halve the pears first and then hollow out the cores with a spoon. Place the pears flat side down on a cutting board and dice them. Measure 3-1/2 cups of the diced pears into a mixing bowl. Enjoy any extra piece

Nian Gao - Chinese New Year Cake

A sweet sticky rice cake to celebrate Chinese New Year Ingredients: 1 1/2 cup dark brown sugar 1 1/2 cup water divided 1 box (1 pound) sweet rice flour 2 tablespoons vegetable oil plus 1/2 teaspoon to oil a pie plate 1 teaspoon vanilla Instructions: Oil a pie plate or round cake pan with 1/2 teaspoon of oil. Add 1 1/2 inch of water to a large pot with a tight fitting lid and a steamer rack and bring water to boil. Measure 3/4 cup water in a glass measuring cup, add brown sugar, and microwave for 1 minute until the sugar is dissolved. Pour sweet rice flour into a large bowl, add the brown sugar water, 3/4 cup of water, oil and vanilla extract. Whisk to combine until the rice mixture is smooth

Coconut Ladoo

Ingredients: 2 cups (186 ml) unsweetened shredded coconut dried Seeds from 4 to 5 cardamom pods 1/3 cup (75.33 ml) full fat coconut milk 2 tsp coconut oil 2/3 cup (157.73 g) ground raw sugar or jaggery use a Tbsp less for less sweeter Pinch of salt 2 Tbsp coconut flour Directions: Grind or blend 2 cups coconut flakes in a blender or processor to make small powdery flakes. Blend a few short cycles, move the coconut around and pulse more to avoid making coconut butter. Pound the cardamom seeds in a mortar and pestle to break into a coarse mixture and mix with the coconut. Heat the coconut milk in a small skillet at medium heat. Add oil, sugar and salt and mix in. Bring the mixture to a bubblin

Three Kings Bread: Rosca de Reyes

Ingredients: 1 (1/4-ounce) packet active dry yeast 1/4 cup warm water 1/4 cup dried candied pineapple, cut into strips, plus more for garnish 1/4 cup candied orange peel, cut into strips, plus more for garnish 1/4 cup candied lemon peel, cut into strips, plus more for garnish 1/4 cup chopped candied cherries, plus more whole for garnish 1/4 cup milk 1/4 cup sugar 1/4 cup (1/2 stick) unsalted butter 1 teaspoon pure vanilla extract 1/4 teaspoon ground cinnamon 1 teaspoon salt 3 1/2 to 4 cups all-purpose flour 3 large eggs, divided Water Directions: In a small bowl, combine the yeast and warm water; stir to blend. Let stand until the yeast comes alive and starts to foam, about 5 to 10 minutes.

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