Saturday, August 25, 2007
Peanut Butter Blossoms
| INGREDIENTS1/2 cup CRISCO® Butter Shortening 1/2 cup JIF® Creamy Peanut Butter 1/2 cup firmly packed brown sugar 1/2 cup sugar 1 large egg 2 tablespoons milk 1 teaspoon vanilla 1 3/4 cups PILLSBURY BEST® All Purpose Flour 1 teaspoon baking soda 1/2 teaspoon salt Sugar 48 foil-wrapped milk chocolate pieces, unwrapped DIRECTIONSPreheat oven to 375 degrees F. Cream together shortening, peanut butter, brown sugar and 1/2 cup sugar. Add egg, milk and vanilla. Beat well. Sire together flour, baking soda and salt. Add to creamed mixture. Beat on low speed until stiff dough forms. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 10 to 12 minutes or until golden brown. Top each cookie immediately with an unwrapped chocolate piece, pressing down firmly so that cookie cracks around edge. Remove from cookie sheets to cool. --------------------- |
Eggless Peanut Butter Cookies
| INGREDIENTS1 cup shortening 1 cup creamy peanut butter 1 cup white sugar 1 cup packed brown sugar 1/2 cup buttermilk 2 1/2 cups all-purpose flour 1 teaspoon baking powder 1 1/2 teaspoons baking soda 1/2 teaspoon salt DIRECTIONSPreheat oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Mix the shortening, peanut butter, white sugar, brown sugar and buttermilk until smooth and fully combined. Add the flour, baking powder, baking soda and salt to the peanut butter mixture and mix until well blended. Drop cookies 2 inches apart on lightly greased cookie sheet. Flatten with a fork that has been dipped in flour. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. --------------------- |
Eggless Peanut Butter Cookies
| INGREDIENTS2 cups butter flavored shortening 1 1/2 cups packed brown sugar 1 1/2 cups white sugar 4 eggs 4 teaspoons vanilla extract 4 1/2 cups all-purpose flour 2 teaspoons baking soda 1 teaspoon salt 2 cups semisweet chocolate chips 1 cup flaked coconut 1 cup chopped macadamia nuts DIRECTIONSPreheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla. Combine the flour, baking soda and salt; stir into the creamed mixture. Finally, fold in the chocolate chips, coconut and macadamia nuts. Roll dough into 1 inch balls and place them 2 inches apart onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Enjoy! - they will be chewy. If you like them crispy, increase the cooking time to about 12 minutes. (My mom loves them burnt!) READ REVIEWS (4) REVIEW/RATE THIS RECIPE SAVE TO RECIPE BOX ADD TO SHOPPING LIST ADD A PERSONAL NOTE POST A RECIPE PHOTO POST A FAVORITE FOODS LIST CREATE A MENU NUTRITION INFORMATIONServings Per Recipe: 48 Amount Per Serving Calories: 240 Total Fat: 14.2gCholesterol: 18mgSodium: 114mgTotal Carbs: 27.5g Dietary Fiber: 1gProtein: 2.3g-------------------------- |
Monday, August 20, 2007
Spicy Eggplant
| Ingredients:2 medium eggplants (peeled &cut into 1/4-inch strips)1 tbsp minced ginger3 tbsp vegetable oil1/4 tsp hing1 green chili (minced)1 tsp mustard powder1/3 cup water1 tbsp Chinese sesame oil1 tbsp turbinado sugar1 1/2 tsp salt1 1/2 tsp lemon juice1 1/2 tbsp Soya sauce1 tsp cornstarch Spicy Eggplant Method:In wok heat oil, add ginger, hing, green chili, and mustard powder. Add eggplant, cover and fry on high heat for 15 minutes, stirring occasionally. In small bowl combine water, sesame oil, sugar, salt, lemon juice, Soya sauce and cornstarch. Add this sauce to eggplant mixture and fry for 1 minute. Garnish with parsley or Chinese parsley leaves. Serve hot. |
Home-Made Noodles
| 4 cups white flour2 eggsSalt to taste Home-Made Noodles Method:Sieve the flour and salt twice. Beat eggs lightly and keep aside. Make a well in the center of the flour and pour the eggs into it. Mix the egg mixture into the flour with a spoon. Add enough water to make a stiff dough and knead till the eggs and the flour are blended well. Roll out the dough as thin as possible on a floured board or table top. Cut into strips as thin or thick as required. Hang on a rack to dry. |
Bean Curd Balls
| Ingredients:3 boxes of bean curd100 g minced pork50 g ham1 egg white1 cup dried mushrooms50 g chicken breast meat1/4 cup flour1/2 cup Chinese cabbage hearts1 tsp gourmet power1 tsp starchSalt and pepper to taste1 tbsp rice wine1 cup delicious soup Bean Curd Balls Method:Stir the bean curd into mash, wrap it with a piece of gauze, then squeeze water from it. Put in the egg white, flour, starch, bits of salt, pepper, and mix them up. Put some water, egg white, salt, gourmet powder, rice wine in the minced pork, then mix them up. Deep-fry the bean curd balls stuffed with the minced pork mixture in hot oil. When the bean curd balls float on oil, turn them with a ladle until they look golden, take them out with a net ladle and let oil drop, then dip them in water to eliminate oil smell. Braise the cleaned Chinese cabbage hearts in water to be half done, take out and put them in cold water. Scald the dried mushrooms in boiling water, then slice them and also ham and chicken breast meat. Boil the soup, put the bean curd balls, sliced ham and chicken meat in it. When the soup is braised to be thick, put in the dried mushrooms, pepper, salt, gourmet powder, cabbage hearts to braise for a while, then put in little starch to make a thin paste. Finally remove them and place in a dish and serve. ----------------------- |