1,椰蓉杏仁米糕(ALMOND RICE MADELEIES)
Vegetable cooking spray
1 cup whole blanched almonds,lightly toasted.
1&1/2 cups sugar
3/4 cup flaked coconut
3 cups cooked rice,chilled
3 egg whites
Frizeb bibdauriry whipped topping,thawed(optional)
Coat madleine pans with cooking spray. Place almonds in food processor fiited with knife blade;pocess until finly ground.Add sugar and coconut to processor;process until coconut is finly minced.Add rice;pulse to blend.Add egg whites;pulse to blend. spoon mixture evenly into mandeleine pans,filling to tops.
Bake 25 to 30 min or until lightly browned. Cool completely in pans on wire rack.Cover and refrigerate 2 hours or until serving time.Run a sharp knife around each madeleine shell and gently remove from pan.Invert onto seving plates;serve with raspberries and whipped topping,if desired. Sprinkle with powdered sugar,if desired.
1 cup butter
½ cup powdered sugar
21/2 cups flour
1/1 teaspoon salt
1 teaspoon vanilla
2/1 cup chopped walnuts
Cream butter and sugar. Sift flour and salt together; add to sugar mixture. Add vanilla and nuts. Form into 1 inch size balls and then make a thumbprint in the center of each ball. Bake at 400 degrees for 10 to 14 minutes until lightly browned.
Once cooled frost with cherry frosting
½ cup butter softened
1 box of powdered sugar
enough juice from jar of cherries to make frosting spread able
Mix butter and sugar, then add the cherry juice
PEANUT BUTTER COOKIES(花生酥):
PEANUT BUTTER COOKIES:
1/2 CUP SHORTENING
1/2 CUP PEANUT BUTTER(选里面有花生碎粒的)
1/2 CUP GRANULATED SUGAR
1/2 CUP PACKED BROWN SUGAR
1 TSP BAKING POWDER
1/8 TSP BAKING SODA
2 TBSP MILK
1 TSP VANILLA
1&3/4 CUPS ALL-PURPOSE FLOUR
1,Beat shortening and peanut butter wit an electric mixer30 seconds. Add the 1/2 cup granulated sugar,brown sugar,baking powder,and baking soda. Beat until combined ,scraping bowl.Beat in egg, milk,and vanilla. Beat in as much flour as you can. Stir in any remaining flour.
2,Shape dough into 1-inch balls.Roll balls in the 1/4 cup granulated sugar(我嫌糖太多没裹糖,就用叉子沾糖压).Place 2 inches apart on an ungreased cookie sheet. bake in 350F over for 10 to 12 min or until edges are firm and bottoms are lightly browned.Immedieately thanster to a wire rack and let cool.
2 egg whites
1/2 tsp vanilla
2/3 cup sugar
1&1/3cups flaked coconut
1 tbsp lemon juice
1 tsp finely shredded lemon peel.
1,Lightly grease a cookie sheet(我用不沾的,就不用这一步了),set aside.In a medium mixing bowl beat egg whites ,lemon juice and vailla with an electric mixer on high speed until soft peaks form.Gradually add sugar,about 1 tbsp at a time, beating until stiff peaks form. fold in coconut and lemon peel.
2,Drop mixture by rounded teaspoons 2 inches apart onto th prepared cookie sheet.Bake in 325F over about 20 min or until edges are lightly browned .Transter to a wire rack an let cool.(一旦完全冷却后要立即密封收藏,如摆在外面会吸空气中的水分,使MACAROON边棉软)
Chocolate chip cookies
½ cup softened butter
½ cup sugar
¼ cup firmly packed dark brown sugar
1 teaspoon vanilla
1 cup unsifted flour
½ teaspoon soda
½ teaspoon salt
1 12 oz package chocolate chip pieces
Beat butter, egg sugar and vanilla until light and fluffy. Add dry ingredients and blend well. Stir in chocolate chips. Drop by teaspoons until ungreased cookie sheet and bake at 375 for 8 to 10 minutes.
另外还有麻辣手丝鸡,雪豆炒香肠,波兰蒜肠,和RIB EYE STEAK等都被照糊了.因为赶着开饭,没空仔细照,也没检查照的结果,哎.