Renkon Pickles

Renkon no Sunomono (Marinated Lotus Root)

Makes 6 servings
8-inch piece of renkon (lotus root)
4 tablespoons rice wine vinegar
3 tablespoons granulated sugar
1 tablespoon salt
Finely grated lemon rind, for garnish
1. Wash the renkon thoroughly, then peel off the outer layer with a vegetable peeler, and slice into thin slices. Blanch the slices in a pot of boiling water for 1 minute and then drain.
2. Combine the remaining ingredients then toss with the renkon slices. Chill the renkon in an airtight container overnight.  To serve, garnish with finely grated lemon rind.


http://www.lafujimama.com/2011/12/renkon-no-sunomono/

*They only came out so-so. I will have to play with this recipe some more.

Daikon no Nimono, Boiled Radish

 A massively oversized radish, daikon is a popular Japanese winter root vegetable. Less spicy than Western radishes, daikon features in a lot of seasonal cooking, and boiling brings out its natural sweetness wonderfully. Today’s dish is a simple but deeply satisfying side: basically slow cooked radish with a bit of pork in a classic Japanese sauce.

Wait, pork? In a vegetable side dish? Actually yes, just a bit. Makes everything much tastier.

This is a basic (if under-appreciated) principle of Japanese cooking: almost every dish has some kind of meat or seafood in it, even the vegetable side-dishes. Usually, it’s a very small amount: more to flavor the dish than anything else. On the other hand, very few dishes are centered around a big piece of meat or fish, like they so often are in the West.

In other words, in traditional Japanese cooking we eat food, not too much, mostly plants.

---

Ingredients (for four)

• Daikon – one full radish
• Pork – 100 grams

For the sauce

• Water – four cups
• Dashi – 1-teaspoon
• Ginger – a small piece
• Sugar – 4 tablespoons
• Sake – 2 tablespoons
• Salt – 1/2 a teaspoon
• Soy sauce – 5 tablespoons
• Mirin – 3 tablespoons

Preparation

• Take one whole daikon and slice it into 8-10 cm. long segments. Peel each segment
• Peel the ginger and slice it thinly
• Slice the pork into small pieces

click to enlarge

Cooking

1. Put the daikon pieces in a large pot and add just enough cold water to cover it. Set the pot on a high flame until it boils
2. Allow the daikon to boil for 30 minutes until they offer a chopstick very little resistence when you poke them
3. Drain the hot water, cool the daikon with cold water, then take them out of the pot
4. Wash the pot with soap and water, rinse
5. Return daikon to the pot and add the ingredients for sauce (four cups of water, ginger slices, pork, dashi, mirin, sake, sugar, salt and soy sauce)
6. Bring everything to a boil over a medium flame
7. Cook, covered, over a medium-low flame, for fifteen minutes. Every five minutes or so, uncover the pot, skim off the yucky scum that rises to the top as it cooks with a slotted spoon, then cover again
8. Here comes the trick: cover the simmering daikon with two layers of paper kitchen towels, making a little dome. This allows the daikon to absorb the sauce better.
9. Keep cooking under paper towels like this for another 40-45 minutes.
10. When serving, do not add the ginger slices onto the plate – those are just for flavoring

click to enlarge
For best results, you want to turn off the heat, let it cool, and then reheat a few hours later. So think about making this at lunch time to eat at dinner.

http://kanakoskitchen.com/2009/10/18/daikon-no-nimono-cooked-japanese-radish/

Kuri Kinton

Kuri Kinton (Candied Chestnut & Japanese Sweet Potato Mash)

Recipe as shared by my friend Noriko
Makes 6 to 8 servings
1 pound satsumaimo (Japanese sweet potatoes)
7 ounce bottle of kuri kanroni (candied chestnuts in syrup)
pinch of salt
mirin
sugar
1. Peel the sweet potatoes then cut them into one-inch slices and soak them in a large bowl of water for 6 to 7 hours.
2. Boil the sweet potatoes until very tender. Mash them with a fork and then push the mashed sweet potato through a sieve to remove any lumps or fiber.
3. Put the mashed sweet potato into a small pot. Add the syrup from the bottle of candied chestnuts, along with a pinch of salt, and cook the mixture over low heat. Add mirin and sugar in equal amounts if the mixture looks too dry. The kuri kinton will stiffen slightly once cooled, so be sure to take this into account when decided how much liquid to add.
4. Continue cooking over low heat, stirring to make sure the mixture doesn’t burn, until it has a slightly glossy look to it. Add the candied chestnuts and cook for several more minutes to heat through and then let cool.

http://www.lafujimama.com/2011/12/kuri-kinton/

Cinnamon Rolls

--> Sweet Roll bread

2 packages active dry yeast

½ cup warm water (105-115 degrees)

½ cup lukewarm milk (scalded and then cooled)

½ cup sugar

1 tsp salt

2 eggs

½ cup shortening/margerine/butter, softened

4 ½ to 5 cups all purpose flour

1. Dissolve yeast in warm water. Stir in milk, sugar, salt, eggs, shortening, and two and a half cups flour. Beat until smooth.
2. Mix in enough remaining flour to make the dough easy to handle. Turn dough onto a lightly floured board, knead until smooth and elastic, about 5 minutes.
3. Place in greased bowl, turn greased side up. At this point dough can be refridgerated 3-4 days.
4. Cover, let rise in warm place until double, about 1 ½ hours. Dough is ready if impression remains when touched.
5. Punch the dough down. Shape dough into desired rolls and/or coffee cakes. Cover, and let rise until double, about 30 minutes.
6. Heat oven to 375 degrees, and bake as directed.

Cinnamon rolls (variation, butterscotch or pecan rolls):

½ the recipe for the traditional Sweet Roll Bread.

2 tablespoons butter/margerine, softened.

¼ cup sugar

2 tsp cinnamon

Roll dough into rectangle, 15x9 inches, spread with butter, mix sugar and cinnamon and sprinkle over the rectangle. Roll up beginning at the wide side, pinch edge of dough into roll to seal well. Stretch roll to make even. Cut roll into 15 slices, place slightly apart on greased backing pan 13x9x2, or in greased muffin cups. Let rise until double. Back 25 to 30 minutes.

Sweet Icing:

Mix 1 cup confectioner’s sugar, 1 tbsp milk, ½ tsp vanilla until smooth.

Icing:

Add ½ cup confectioner’s sugar to the recipe above.

Another stab at rice pudding

I used this recipe with already cooked rice (because I left my rice in my cooker accidentally and now it's dry! I hoped cooking over-cooked rice in a liquid will help make it not so tough again, and it worked!).

Super tasty! Though not quite as creamy as I'd like-- the eggs made it have a slightly lumpy texture. (Not the rice kind of lumpy, mind you. That "eggs are congealed and making some sort of little tiny strands of cooked eggy-ness" which is probably a result of how I added the hot milk to my eggs and cooked it too fast.)

So, the main difference is I used rice that's been dried out accidentally, instead of uncooked rice. I greatly reduced the initial cooking time.

link: http://www.simplyrecipes.com/recipes/rice_pudding/

INGREDIENTS

• 2 1/2 cups (600 ml) of whole milk
• 1/3 cup (66 grams) of uncooked short grain white rice
• Pinch of salt
• 1 egg
• 1/4 cup (50 grams) dark brown sugar
• 1 teaspoon of vanilla extract
• 1/4 teaspoon of cinnamon
• 1/3 cup (40 grams) raisins

METHOD

1 In a medium-sized, heavy-bottomed saucepan, bring the milk, rice and salt to a boil over high heat. Reduce heat to low and simmer until the rice is tender, about 20-25 minutes. Stir frequently to prevent the rice from sticking to the bottom of the pan.

2 In a small mixing bowl, whisk together egg and brown sugar until well mixed. Add a half cup of the hot rice mixture to the egg mixture, a tablespoon at a time, vigorously whisking to incorporate.

3 Add egg mixture back into the saucepan of rice and milk and stir, on low heat, for 5 to 10 minutes, until thickened, or about 160°F (71°C). Be careful not to have the mixture come to a boil at this point or it will curdle. Stir in the vanilla. Remove from heat and stir in the raisins and cinnamon.

Serve warm or cold.

Gobo Salad (mayo)

http://www.japanfoodaddict.com/vegetables/gobo-salad/

Gobo is known as burdock root in English. It is a fibrous vegetable seldom used in North America and Australia, but you can find it at most Asian groceries. This salad is popular way to eat gobo. Many izakaya restaurants serve this salad as an appetizer in Japan and you can also buy it at supermarkets or delis. 

Yield: 2 people

Time: 15 minutes

Ingredients

• 1/4 lb gobo
• 1/2 carrot (1/5lb)

Spices

• 3 tbsp Japanese mayonnaise, such as Kewpie
• 2 tbsp ground white sesame
• 1 tsp vinegar
• 2 tsp soy sauce
• 1 tsp sugar

Preparation

1. Wash gobo with water and remove the skin with a carrot peeler or the edge of a knife. Repeat with carrot.
2. Shred gobo and carrot into thin strips.
3. Put the gobo in a sauce pan with enough water to cover the gobo. Bring to a boil.
4. When it is boiling, keep it on for one minutes.
5. Then add carrot and boil for another minute.
6. Strain gobo and carrot then cool.
7. Mix all spices in a small bowl (mayonnaise, sesame, vinegar, soy sauce and sugar.
8. Mix gobo and carrot with mixed sauce, and serve.

Tortillas

Thank you, mom, for finding this recipe.

Chewy Flour Tortillas

These tortillas have real body and taste; they are perfect for gorditas, fajitas and eating out of hand.

• 2 cups all-purpose flour
• 1-1/2 teaspoons baking powder
• 1 teaspoon salt
• 2 teaspoons vegetable oil
• 3/4 cup lukewarm milk (2% is fine)

Stir together the flour and baking powder in a large mixing bowl. Add the salt and vegetable oil to the lukewarm milk and whisk briefly to incorporate. Gradually add the milk to the flour, and work the mixture into a dough. It will be sticky. Turn the dough out onto a surface dusted with flour and knead vigorously for about 2 minutes (fold and press, fold and press). The kneading will take care of the stickiness. Return the dough to the bowl, cover it with a damp cloth, and let it rest for 15 minutes. (This dough will not rise, but it needs a rest.)
Divide your dough into 8 balls of equal size, cover them, and let them rest again for about 20 minutes. Avoid letting them touch, if you don't want them to stick together.
Dust your work surface with flour. Working one at a time, remove each piece of dough and pat it into a 5-inch circle. With a rolling pin, roll out the tortilla, working from the center out, until you have a 7- or 8-inch tortilla a little less than 1/4 inch thick. Transfer the tortilla to a hot, dry skillet or griddle. It will begin to blister. Let it cook for 30 seconds, turn it, and let the other side cook for 30 seconds. Remove the tortilla, place it in a napkin-lined basket and cover with aluminum foil. Repeat for the remaining tortillas.
Although flour tortillas, like corn tortillas, are best if eaten right after they are made, these tortillas will freeze well. Wrap them tightly in plastic, and they will keep, frozen, for several weeks. To serve tortillas that have been frozen, let them thaw and come to room temperature, then wrap them in aluminum foil and heat them in a warm oven. Microwaving tends to toughen them.

Homemade Flour Tortilla Tips

Rolling out tortillas in perfect circles is harder than it sounds.

• Do not use bread flour. You want flour with a low gluten content.
• You don't want to over-flour your work surface, but you don't want your rolled-out tortilla sticking to it either. I found that the dough adhered less to an unvarnished wood surface (like an old cutting board) than any other surface I tried.
• A flat dough scraper, known in baking parlance as a bench knife, is very efficient in removing the rolled-out tortilla from the work surface.
• When rolling out tortillas, dust your rolling pin with flour, and don't be afraid to apply pressure. Flour tortilla dough is pretty sturdy; but not to the point of rerolling. You don't want tough tortillas.
• The Border Cookbook recommends the use of a tortilla roller (similar to a short piece of broomstick), rather than a rolling pin.
• Rolling out tortillas in perfect circles is harder than it sounds; the dough wants to draw up. So if perfectly circular shapes are important, you can trim away the excess with a sharp knife.
• Once again, I believe a cast iron skillet or griddle is practically indispensable for making any kind of tortilla. A dry cast-iron utensil, unlike most other materials, can take high temperatures over a sustained period of time without being adversely affected, although you may have to do a reseasoning afterwards (see How to Love Your Cast-Iron Skillet).

Once you get a rhythm going, you can roll out a tortilla, put it on to cook and, while it cooks, roll out your next tortilla. Seems like an arduous process but, with this method, I could produce 8 tortillas in about 10 action-packed minutes. Be sure to rewrap your fresh tortillas each time you add another to the stack. If you like, you can substitute one cup of whole wheat flour for one cup of the all-purpose flour. Prep time: 40 minutes; Cooking time: 1 minute; Total time: 41 minutes

My personal preference is for plain tortillas but if desired, you can spice up this recipe by adding:

• A tablespoon of chopped fresh herbs (like oregano or rosemary)
• A teaspoon or so of dried herbs
• Freshly ground black pepper
• A tablespoon of minced jalapeños
• A little garlic powder (or substitute garlic salt for the salt)

If you choose to experiment with seasonings, mix dry spices with the flour mixture and fresh or "wet" seasonings with the milk. My results with the above recipe were outstanding -- chewy, delicious, irresistible. My experience with the Sonoran variety, however, was less than spectacular.

http://www.texascooking.com/features/sept98flourtortillas.htm

Sushi

Thanks, Daniel!

You need Sushi Rice not long grain rice.

2 Cups Water and 2 Cups Sushi (aka short-grained rice). Put in a medium sized pot and bring to a boil. Cover and turn down the heat to low and let simmer for 20 minutes (till all the liquid is absorbed). Turn off the heat and let sit covered till you are ready to do the next part.
While the rice is cooking,
combine in a bowl (for the microwave) or a small pot on the stove.
1/4 Cup Rice vinegar
1 Tablespoon of sugar
2 teaspoons of salt
The point here is to dissolve the sugar and salt, so just heat it and stir it till that happens...just a couple of minutes.

Pour the rice from the pot into a wooden or ceramic bowl and stir it with a lifting motion. Adding a little of the vinegar mixture at a time. You want to combine it into the rice and cool it  which makes it glossy.  If you can use a fan in one hand while stirring  or recruit a  friend  or  have an  electric fan  that helps.  If the rice gets sticky on the  spoon/spatula  rinse it in cold water like you do to the sushi  knife  to  "de-goo-ify"  it.

When it comes to actually rolling the sushi, do the following:

-lay out a sheet of nori.

-Place a large glob of sushi rice onto the nori.

-Use the back side of a spoon (Dipped in water to help keep the rice from sticking) to spread an even layer of rice over most of the sheet of nori. Leave about an inch strip along one edge clear of rice.

-Place a strip of whatever ingrideants you want running parallel to the bare strip of nori, but on the far edge.

-Use your finger to wet the bare strip of nori, and then roll up the nori form the ingrediant side. The wet edge of nori should adhere to the rest of the roll and keep it from unraveling.

-cut to desired thickness.

Mint Liquor-- mixed results.

I threw in about three cups of mint, 1 cup of rock sugar, and 2 cups of white liquor into a jar and let it sit for three days. The resulting drink has a pleasing mint flavor, but is brown.

Next test: rub mint in sugar, use fine sugar so it dissolves faster, and leave mint in for less than a day. That might help preserve the pretty green color. Or, if using for a party, just always plan to make it the day beforehand.

Egg Vegetable Dish on Rice (Maybe Donburi?)

Basic Ingredients:
-onion
-green vegetable (spinach, kale, cabbage)
-eggs
-oil
-soy sauce
-rice

Other optional Ingredients:
-carrot
-soft potatoes (the red-skin potatoes, or the soft yellow ones I think of as "butter potatoes" but I really don't know what they're really called. NOT the big brown dirty hard baking potatoes.)
-bell pepper, any color
-garlic
-ginger
-mushroom
-zucchini
-bits of tofu would probably be tasty, but I've never tried.

1. Get the rice cooking.
2. Cut your onions into small slices (or dice them, depending how you want the texture). Heat a pan with oil, and start the onions cooking on low to medium heat.
3. While the onions are cooking, chop carrots. Fine rounds, or half moons, or quarters are fine, or dicing them. Again, depends on texture. Put in with carrots, and stir around. Add a few tablespoons of soy sauce (the water on the bottom of the pan will help keep it from burning while you cook other things). Adding a lid helps things cook longer.
4. If you want to add ginger, mince or grate it and add it now, so the flavors have time to diffuse. Also, if you want garlic, add it now. I have never done both garlic and ginger at the same time, but, who knows, it may be tasty!
5. Add any medium-hardness vegetables (not hard like carrots or potatoes, but not soft like a leaf. Bell peppers, mushrooms. Now's also a good time to add the stems of the leafy vegetables, or  very small chopped cabbage, if you want).
6. Crack a few eggs into a bowl and mix with a fork/whisk.
7. When the onions look clear and the potatoes/carrots are getting soft and edible, put in the soft leafy vegetables. Dark green soft-leaved vegetables, like spinach, bok choy, or komatsuna, can be chopped coarsely.
8. After you put in the greens, turn the whole mess over a few times with a spoon to get the greens started and make sure everything else is cooked, and then pour eggs over. I whisk while I pour so the eggs drizzle out instead of sliding out with a big plop, and I can cover more of the vegetables more finely.
9. I turn the mess over once, and then turn the heat off before all the eggs cook-- the heat of the vegetables will cook most of the raw bits of egg. If you are in America and are more worried about salmonela, cook until the eggs are all firm.
10. Serve over rice! Yum!

Baked Vegetable Soup

Kale and Roasted Vegetable SoupServes 4
3 medium carrots, cut into 1/2-inch slices
2 tomatoes, cut into wedges (or 1 15-ounce can of no added salt tomatoes)
1 yellow onion, peeled and cut into 6 to 8 wedges
6 big cloves of garlic, peeled
1/2 butternut squash, peeled and cut into cubes (you can also use eggplant)
1 bunch of kale, stacked, rolled up, then thinly sliced
1 can cannellini beans, drained, or 1 1/2 cups freshly cooked white beans
6 cups vegetable stock
1 heaping teaspoon dried thyme or a palm-full of fresh thyme sprigs
1 bay leaf
salt and freshly ground pepper to taste

• Preheat oven to 400 degrees.
• Lightly oil a rimmed baking pan. Arrange the carrots and squash (or eggplant) on one end and the onions, garlic, and tomato on the other. Roast until everything is slightly browned, around 30 minutes.
• Scoop the onions, tomatoes, and garlic into a blender. Puree the vegetables briefly. Add the stock and mix briefly.
• Bring the stock with blended veggies to a simmer. Add the kale, thyme, and bay leaf. Cook until the kale is tender, about 30 minutes.
• Add the carrots, squash (eggplant), and white beans. Cook for about 5 more minutes. Remove the bay leaf and the thyme sprigs if you used fresh thyme.
• Season to taste and serve hot.

Nutrition information per serving:
Calories: 271
Fat: 4 g
Saturated Fat: 1 g
Trans Fat: 0 g
Cholesterol: 0 mg
Carbohydrate: 49 g
Fiber: 11 g
Sugars: 7 g
Sodium: 192 mg (without added salt)
Protein: 19 g

Umeboshi

http://www.justhungry.com/homemade-umeboshi-japanese-pickled-plums

Thanks for the link, Ron!

Angela's Food

http://angelasfood.blogspot.jp/

Thanks, Angela!

Smokey Watermelon Gazpacho

Smokey Watermelon Gazpacho
Serves 4
Ingredients:
6 cups watermelon, black seeds removed
5 big tomatoes, quartered
1 heaping tablespoon smoked paprika
1 clove garlic, peeled
1/2 cup whole almonds, toasted
3 tablespoons balsamic vinegar
1 teaspoon minced chipotle in adobo sauce
Kosher salt to taste
Garnish:
1/4 sweet onion or red onion, finely diced
1 small cucumber, finely diced
Stuff your blender with ingredients up to about 2/3 full and blend until fairly smooth. Do this again with the rest of the ingredients. Taste and adjust. Garnish each bowl of gazpacho with some onion and cucumber.

Good Cooking Blog and tips

http://tabemoto.com/2012/07/

07/quick-tips/

Quick tips on not having food go bad.

Thanks, Angela!

Cold Summer Quinoa/Couscous Salad

Cook Quinoa or couscous. Let cool. (can put in the refridgerator for a while, or just use yesterday's.)
Thinly slice or dice cucumber.
Cut some avocado.
Grill some salmon-- better if it's shredded (haven't tried frying shredded salmon yet-- will let you know how that goes)

Dressing: light mayo, lemon, vinegar dressing

Goya Champloo

Ingredients:

• 1 goya (bitter gourd)
• 1 block cotton tofu, drained
• 1/4 lb thinly sliced pork, cut into bite-size pieces
• 2 eggs, beaten
• 2 tsp soy sauce
• 2 tsp sake
• salt and pepper
• vegetable oil for frying

Preparation:

Cut goya in half lengthwise. Remove seeds with a spoon. Slice the goya thinly and place goya slices in a bowl. Sprinkle some salt over them. Let them sit for about 10 minutes. Wash goya slices and drain well. Squeeze them to remove excess water. Heat about 1 Tbsp of vegetable oil in a large skillet. Stir-fry pork and season with salt and pepper. Add goya slices and cook until softened. Crumble tofu into large pieces and add in the skillet. Lightly stir-fry with pork and goya. Season with sake. Pour beaten eggs over and stir quickly. Season with soy sauce. Stop the heat. Adjust the flavor with salt.

ビーフねぎ

Cooked with a bit of oil, a bit of soy sauce, and a bit of sugar, thinly sliced beef is suuuuper tastey with fresh green onion.

New discoveries every day!

Simple Sugar (Mint juleps)

1 cup water + 1 cup sugar. Put in medium saucepan.  Bring to boil, stirring, until sugar has dissolved.  Let cool. Store in fridge.

Love,

Mom

Mint Juleps:
In the bottom of a juice cup, mix 1 shot of bourbon and an equal amount of simple syrup. Mash three sprigs of mint (the very top set of leaves are the freshest and most delicious). Fill the cup with crushed ice and stir, perhaps adding more simple syrup or bourbon, depending on your taste. Garnish with a pretty sprig of mint and stick in a straw, and don't forget your Derby hats!

Beef Stew

I'm going to try something similar...

Ingredients

• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Kinpira Gobo (stir fried burdock root)

Something like this:

Ingredients:

• 1/2 lb gobo (burdock root)
• 1/4 lb carrot, peeled and cut into short and thin strips
• 1 1/2 Tbsp mirin (*optional, leave out for alcohol-free)
• 1 Tbsp sugar (*optional, leave out for sugar-free)
• 1/2 Tbsp sake (*optional, leave out for alcohol-free)
• 1 Tbsp soy sauce
• 1 tsp sesame seeds
• sprinkling of chili flakes (*optional, leave out for folks who don't handle spicy)
• 2 tsps vegetable oil (sesame oil for a deeper flavor)

Preparation:

1. Lightly shave the gobo skin (drag the back of a knife-blade along it rather than a peeler-- most of the flavor is right under the peel). Julienne gobo-- diagonal medallions are a good starting point. 
2. Soak gobo for 10 minutes, then change water and soak again.
3. Heat vegetable oil/sesame in a frying pan, and fry gobo for a couple minutes. Add carrot strips in the pan and stir-fry them. Add sake, mirin, and sugar and stir-fry until the liquid is gone. Season with soy sauce and stir-fry well. Turn off the heat. Sprinkle sesame seeds.

Notes:

-dark rings indicate old gobo

-

Pecan Pie

I add a teaspoon of bourbon. Yum yum.

AM muffins

With the Caveat that it changes all the time and AM never measures anything:

preheat oven to 350ºF.

In a large bowl, combine:
2 cups Flour (part white, part whole wheat or oatmeal [all white wheat is fine, but not as textured or chewy])
1 teaspoon baking soda
1/2 teaspoon salt
1teaspoon cinnamon
1/2 cup brown sugar

With a fork or a pastry cutter, cut in
1/3 cup oil

Mix in
2 cups milk
1 tablespoon of lemon juice.

Pour into a greased muffin pan or muffin cups, and bake at 350º for 15-20 minutes.

Pancakes with Ayumi

ingredients

·       1-1/2  cups  all-purpose flour

·       3  tablespoons  granulated sugar

·       4  teaspoons  baking powder

·       1/8  teaspoon  salt

·       1/8  teaspoon  ground allspice

·       2    eggs

·       1  cup  milk

·       1/4  cup  vegetable oil

·           Butter, maple or pancake syrup, confectioners' sugar, for serving

add ingredients to list

directions

1. First, put 1 ½ cup flour in a large bowl. Then, add 3 tablespoons sugar, 4 teaspoons baking powder, and a dash of salt. Mix together.

2. Crack two eggs into a small bowl. Make sure there is no eggshell in the bowl. Whisk in eggs and 1 cup milk in bowl. Make your dough soupy, like milk soup.

3. Heat a skillet to medium heat. Drops of water will dance on the skillet.

4. Using a ladle, drip in a small circle of dough. drop 1/4 to 1/3 cup batter onto heated griddle. Repeat, spacing at least 1 inch apart. Cook 1 minute, or until bubbles in batter pop and remain open. Carefully flip pancakes and cook an additional 30 seconds to 1 minute.

5.

Transfer to baking sheet in warm oven; repeat with remaining batter. Serve warm with butter and syrup or confectioners' sugar, if desired.

Makes 16 small (4-inch) pancakes.

ちゃはん (Fried Rice)

On medium-high heat, fry in sesame or vegetable oil:
1 onion, chopped
1 carrot, diced
1 cooked potato, cubed
1 cup frozen peas
add a bit of soy sauce or ponzu, and cover to speed up cooking.
When almost done, add ginger and 1/2 cup shredded cabbage, and then day-old rice. Stir.
When done, slowly pour some beaten egg over, trying to spread it as thinly as possible over the entire dish, stir until cooked, and then eat! Great garnished with chopped green onions and kimchee.

OMG WANT PANCAKES-- a.k.a. Yogurt Vinegar Pancakes

THROW TOGETHER WHAT I HAVE.

3/5 cup flour
2 tablespoons brown sugar
1 tsp baking soda
1 teaspoon salt

2/5 cup oatmeal
1 egg
1/2 cup yogurt
2 tablespoons oil
3 teaspoons vinegar
3/5 cup water

DELICIOUS!!! 8D

Black Eyed Pea Soup idea

Black Eyed Peas
Brown Rice
Celery
Carrots
Onions
Shiitake mushrooms
salt
pepper

Dana's Satsuma Renkon Thang

Satsuma imo sliced in thin, long, rectangular strips (smaller than French Fries, like angel hair pasta, and doesn't need to be peeled), and then fry in sake and soy sauce. Shortly after, put in renkon cut into thin rounds and throw in. Finished when Satsuma imo is orangey yellow.

Will cook most of the sake and soy sauce off, but not all of it because it will buuurn.

Apple Bread recipe from AM & Egg

Here's the apple bread recipe I found, from "Beard on Bread":

1/2 cup butter
1 cup sugar
2 eggs
2 cups flour
1/2 t salt
1/2 t baking soda
1 t double-acting baking powder ( this is normal in the US, but in Japan they might also have single-acting )
2T buttermilk or sour milk (2T milk plus 1 t vinegar)
1 cup apples, coarsely chopped
1/2 cup coarsely chopped walnuts or pecans
1t vanilla or grated lemon rind

Cream butter and sugar until light and lemon colored
Beat in the eggs
Sift flower with salt, baking soda and baking powder
Add to the creamed mixture alternately with milk, beginning and ending with dry indigents
Stir in the apples, nuts and vanilla
Grease a loaf pan
Spoon in the batter and bake in a 350°, preheated oven
Bake 50-60 mins, until the loaf pulls away slightly from the sides of the pan or until a straw inserted in the loaf comes out clean

Cool in the pan for about 5 minutes, then loosen and turn out onto a rack to cool completely before slicing

Have fun!

Love,
Emmanuel ( and AM)

Anna Margaret's Pancakes

Dear Mary,

Here's my family's pancakes recipe:

Mix together:
2 cups flour (I use half white and half whole wheat, but can be any combination, including cornmeal or oatmeal)
1 teaspoon baking soda
2/3 cup milk powder (or liquid milk later)
1/2 teaspoon salt
2 tablespoons brown sugar

Add and mix until crumbly-looking:
1/4 cup oil or melted butter

Stir in:
2 cups water or milk
1 tablespoon lemon juice

Cook in a lightly oiled skillet/frying pan. Flip pancakes when they are bubbly on the top and look solid around the edges.

(serves 3-4)

Happy breakfast!

Love,
Anna Margaret

Betty Crocker's Apple pie recipe as modified by Mom

Betty Crocker's Apple pie recipe as modified by Mom

9 inch pie two crust pie pastry

Mix together:
3/4 cup sugar (if apples are really sweet, cut back to 1/2 cup)
1/4 cup all purpose flour (NOT self rising)
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
I add: 1/8 ground clove, ground allspice, ground cardamon
dash salt

Add above mixture to 6 cups sliced pared apples (I use a mix of apple types as I think it makes a better pie: Galas,Golden Delicious, Pippin or Granny Smith, MacIntosh; you want a mixture of firm apples, sweet apples, apples that soften and make good sauce)

Heat oven to 425 degrees. Place apple and spice mixture in pie pan. Dot with butter. Cover with top crust that has three to fivesteam holes/slits in it. Seal and flute the edge. You can cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning. Remove foillast fifteen minutes of baking.
Bake 40 -50 minutes or until crust is brown and juice begins to bubble up through the slits in the crust.

ENJOY!

Love you,
Mom

Split Pea Soup

Mother's Version:

Ingredients:

2 cups split peas

2 tbsp butter or oil

10 cups water or broth

1 1/3 cup diced onions or shallots

2 cups chopped carrots

2 cups chopped celery

1 bay leaf

1 teaspoon dried thyme

salt/pepper to taste

dash cayenne

Rinse peas under cold running water and pick through; discard any discolored peas.

Saute onions in butter until translucent. Add water, peas, carrots, celery and spices. Stir.

Bring to a simmer and cook on low to medium heat until peas are soft (this may take two to three hours).

Puree the soup, using a blender or food processor. Be very careful pureeing with a blender as hot foods can

Make the lid blow off (I've burned myself before doing this.).

Season the soup with salt, pepper nad cayenne pepper (or hot sauce).

Good with leftover Thanksgiving/Easter ham. :3




Emmanuel's Version:
Note: this is from memory, so I'm probably missing or misrepresenting something. But here goes:

Start by chopping one medium onion and placing in a large stockpot with oil or butter.
Simmer the onion until it gets brown, stirring as necessary to keep from burning. This should take around 10-15 minutes or so.
Fill the pot with water and bring to a boil
Add vegetable bouillon if available. If not, you will need to add a fair bit of salt as well as more herbs and probably some things like carrots or celery.
Chop 2 medium potatoes into about 1" chunks
Add about 1-2 cups of dry split peas.
Simmer for 45 minutes, or until the potatoes are starting to become soft
Add another cup or so of dry peas
Chop up and add other ingredients you like, such as carrots, parsnips, more onions, etc.
Season to taste with salt, pepper, parsley, rosemary, or whatever else you like (other popular choices are thyme, bay leaves, and sage).

Boil for another 45 minutes or so, until the original split peas have disintegrated into a green broth and the new ones are done cooking.

Note that this makes a *lot* of soup. You need to have enough water to keep this from turning into sludge! The above recipe makes probably around 4 quarts.

Good luck!

Love,
Emmanuel

Mommy's Asian Dressing

Put in a jar:

1 cup oil (not olive--use canola or other lighter tasting oil)

1/2 cup vinegar, 6 tbsp sugar, 1-2 tbsp kosher salt, ground pepper

Shake.

Toss onto 1 head shredded cabbage, 6 green onions slivered, 1/2 cup roasted slivered almonds and 1/4 c sesame seeds. Toss it all around. The yummy num nums. :3

pumpkin pie and pie dough

Mommy’s Pumpkin pie

Ingredients:
3/4 cup sugar
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp cloves
(I usually add a sprinkle of nutmeg, cardamon, and allspice if I have them)
2 large eggs
1 can (15 oz) pureed pumpkin
1 can evaporated milk
pie crust

Mix sugar, salt, spices in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.

Pour into pie sheet.

Bake in preheated 425 degree oven for 15 minutes. Reduce temperature to 350 degrees. Bake 40-50 minutes or until knife inserted near center comes out clean.

Cool on wire rack for two hours.

Serve or refrigerate.
Betty Crocker pie dough recipe:

8 or 9 inch one crust pie
1 cup all purpose flour
1/2 tsp salt (DO NOT leave out--no salt makes for yucky crust)
1/3 cup lard (makes best crust) or 1/3 plus 1 tbsp shortening (substitute some butter for better flavor)
2-3 tablespoons ice water

Two crust pie
2 cups all purpose flour
1 teaspoon salt
2/3 plus 2 tablespoons shortening OR 2/3 cup lard
4-5 tbsp ice water

Measure flour and salt into bowl.
Cut in shortening thoroughly.
Sprinkle in water, 1 tbsp at a time, mixing until all flour is moistened and dough almost cleans side of bowl.

Gather dough into ball and shape into flattened round on lightly floured board. Roll dough two inches larger than
inverted pie pan. Ease into pan.

One crust pie: Trim overhanging edge of pastry one inch from rim of pan. Fold and roll pastry under, even with pan. Flute. Fill and bake as directed in recipe.

For two crust pie: Turn desired filling into pastry lined pie pan. Trim overhanging edge of bottom crust 1/2 inch from rim of pan. Roll second round of dough, cut slits, and place over filling. Trim overhanging top crust to one inch from rim.
Fold and roll top edge under lower edge, pressing on rim to seal. Flute. Bake as directed.

NOTE: if possible, hook fluted edge over edge of pie pan to prevent shrinking and help keep shape.

Mirsalis Whopper Cake

This the cake I made for Dana's birthday. It is incredibly easy to make, and very tasty!

1 cup unsweetened cocoa powder

1 cup sweet butter and 1 tablespoon sweet butter for greasing the pan

1 cup very hot water (I boil it)

1 cup buttermilk

2 eggs

1 tablespoon vanilla extract or imitation vanilla extract

2 1/2 cups white sugar

3 cups cake flour (NOT all purpose flour!) and 1 tablespoon flour for flouring the pan

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon baking powder

Preheat the oven to 350 degrees Fahrenheit. You'll need a 9" x 13" cake pan. Grease and flour it really well, or your cake will stick to the pan!

Pour the cocoa powder and butter in a big bowl with the boiling water and stir it up until all the lumps and bumps are gone. The butter melts more quickly if it's been cut into pieces, but that's just my preference! Once the liquid is nice and smooth, add the buttermilk, eggs, and vanilla and keep on stirring until the batter's light and creamy.

Meanwhile, mix all of the dry ingredients in a separate bowl.

Dump the dry ingredients into the wet, and whip with an electric mixer for two minutes. (You can use a stout wooden spoon if your arm is strong and you don't have an electric mixer.) Pour the batter into your greased and buttered pan and pop it into the preheated oven.

Bake the cake for 30-45 minutes until a cake tester inserted in the middle comes out clean.

Let the cake cool before trying to remove it from the pan or it is guaranteed to break! The easiest way to remove it from the pan is to place a large platter on top of the pan, then invert the pan.

Once the cake is completely cooled, frost it.

This is the frosting recipe I used:

http://allrecipes.com//Recipe/Rich-Chocolate-Frosting-2/Detail.aspx

Please note that the recipe makes 32 servings! Eight servings are enough to frost the top and sides of this cake!

Here is the eight serving Rich Chocolate Frosting recipe:

1/2 cup sweet butter (no substitutes!), at room temperature

2-1/4 cups confectioners' sugar

1/2 cup and 2 tablespoons baking cocoa

1/4 teaspoon vanilla extract

1/4 cup milk

In a large mixing bowl, cream butter. Gradually beat in confectioners' sugar, cocoa and vanilla. Add enough milk until frosting reaches spreading consistency. Please note that I used less than 1/4 cup of milk, but I also only used 1/2 cup of cocoa. Your results may vary!
The Whopper Cake recipe is from this book:

http://www.amazon.com/Whopper-Cake-Karma-Wilson/dp/0689838441/

Mirsalis Fritata

3 tablespoons olive oil
2 cloves of garlic, put through a garlic press (I use a Zyliss garlic press)
1 small or medium onion, diced small
6 eggs
1 14 ounce can of Trader Joe's artichoke hearts (these are packed in water)
1/2 cup freshly grated Parmesan cheese (I use a Zyliss rotary grater)
1/2 teaspoon thyme
salt to taste
a couple of grinds of pepper

It helps to have a heavy, oven-proof, non-stick skillet (mine is about 12" in diameter). Cook the garlic, and onion in the olive oil over low to medium heat until the onion is soft. Don't let the garlic get brown or it will be bitter! Meanwhile, mix the eggs, thyme, parmesan and pepper, and cut the artichoke hearts in half. Pour the egg mixture around the edges of the heated skillet---the center will fill in by itself---then evenly distribute the artichoke hearts, cut side down. Cover the skillet and cook over a low flame until the frittata's edges are cooked---they'll be yellow and puffy and will have pulled away from the pan's edge---and the top of the center looks cooked (it may be jiggly and a bit undercooked on the inside, but it will finish cooking under the broiler). Put the skillet under the broiler until the top of the frittata is lightly browned---this will only take 1-2 minutes, so watch it carefully or it will burn!

Sweet Potato Bread

Nasa's Sweet Potato Bread

[edit]

Ingredients

• 2 cups sweet potatoes
• 1 1/2 cups normal potatoes
• 2 cups flour
• 1/2 cup milk
• Pinch of salt
• 1/4 stick butter

[edit]

Directions

1. Preheat oven to 400.
2. Cube potatoes and sweet potatoes. I skinned the sweet potatoes but not the red potatoes.
3. Boil both for a really long time. They should be soft enough to mash against the side of the pot with a fork.
4. Run through colander and mash potatoes with butter and milk and salt. Basically, make mashed potatoes, but I leave it pretty chunky.
5. Add flour until sticky and a pain to work with. It's about 2 cups of flour for every 3 cups of potatoes.
6. Butter pan.
7. Put dough on the pan.
8. Cook for about an hour, or until not too soft in the middle.
9. Let sit for a while to cool.
10. Enjoy!

Nick's Butternut Squash Soup

Spicy Butternut Squash Soup

[edit]

Ingredients

• One butternut squash
• Potatoes (probably 4-6)
• Onions (probably 2-3 depending on how big they are)
• Garlic (lots)
• Thyme (a pinch)
• Sage (a pinch)
• Rosemary (a pinch)
• Paprika (a lot)
• Cayenne (a lot)
• Cumin (a lot)
• Pepper (a lot)
• Salt (a bit)
• Ginger (fresh and/or dried; a lot in either case)
• Olive oil (about 1/2-1 cup per tray)

[edit]

Directions

1. Marvel at how incredibly precise the measurements are for this recipe.
2. Preheat oven to 375°F.
3. Set a pot of water on the stove to boil.
4. Cut the potatoes into cubes. Put them in the pot when the water boils. Cook until very soft and then drain off most of the water.
5. Microwave the butternut squash. Cut it in half, and scoop out the seeds and gooey bits. Peel off the skin (you can use a regular vegetable peeler) and then cut into cubes.
6. Cut the onions into rings.
7. Arrange the onions and butternut squash on a baking tray. Sprinkle with minced garlic, salt, pepper, and lots of olive oil. Put the tray in the oven and cook until the butternut squash has started turning a golden brown, usually 30-45 minutes.
8. Mix butternut squash-garlic-onion mixture, fresh ginger, additional garlic (if you like garlic), and potatoes in a blender or use an immersion blender to blend in a pot. I prefer a chunkier soup, so I don't blend completely, but you can blend as much or as little as you want.
9. At this point you may need to add water. You can use the water you boiled the potatoes in or water from the tap.
10. Cook over medium heat and add dried spices to taste.
11. Enjoy!

This should make enough for 4-6 people, depending on how much of everything you throw in. If you decide to store it and reheat it later, I highly recommend adding water before microwaving as it's a fairly thick soup and dehydrates easily.

Veggie Dressing

Blend together:

• miso
• ginger
• tofu
• olive oil
• vinegar
• garlic

Serve on a salad, or use for a dip for celery or carrot sticks, and enjoy!
Sesame oil would also add some more flavor. Or, if wanting a more Japanese flavor, a tad of soy sauce.

Starbucks Pumpkin Scones

http://www.momswhothink.com/bread-recipes/starbucks-pumpkin-scones-recipe.html

These pumpkin scones are so moist and flavorful you’ll want them all
year round. Make them on a fall morning and they’re a perfect fit with
hot tea or coffee.

Preheat your oven to 425 degrees F ( 218 degrees C).

In a large bowl, mix 2 cups flour, 7 tablespoons sugar, 1 tablespoon
baking powder, 1/2 teaspoon salt, 1/2 teaspoon cinnamon, 1/2 teaspoon
nutmeg, 1/4 teaspoon cloves, 1/4 teaspoon ginger.
With a pastry cutter (or two knives/forks), cut in 6 tablespoons cold butter.
Mix in 1 large egg, 1/2 cup pumpkin puree, and 3 tablespoons whole milk or half and half.

Dallop onto a greased cookie sheet and bake for 14-16 minutes, or
until lightly brown. Let sit for a few minutes, then move to a wire
rack to cool.

Sugar Glaze Ingredients:
1 cup and 1 Tablespoon powdered sugar,
2 Tablespoons whole milk.

Spiced Glaze Ingredients:
1 cup and 3 tablespoons powdered sugar
2 tablespoons whole milk

Mix together, and then gradually add: 1/4 teaspoon cinnamon, 1/8
teaspoon ground nutmeg. Drizzle onto scones with whisk.

Note: vanilla doesn’t work well because the alcohol doesn’t have a
chance to cook out.

Nick's Soda Bread

Ingredients

• 3 cups flour
• 1 tbs baking powder
• 1/2 cup sugar
• 1 tsp salt
• 1 tsp baking soda
• 1 cup raisins (or less)
• 1 egg
• 2 cups milk
• 1/4 cup butter
• 3 tbs caraway seeds

Directions

1. Combine all dry ingredients and mix thoroughly.
2. Preheat oven to 375.
3. Cut in butter. If you are really lazy or you didn't read ahead and made it room temperature already, melt butter and add as a liquid ingredient.
4. Mix milk and egg; add to solution, producing an incredibly sticky dough. Split in half.
5. Grease pans and put loaves in the center as a ball not touching the sides.
6. Put in the oven for around an hour or until cooked through.
7. Enjoy!

(ala Nasa)

Mommy's Curry!

* 2 large onions
* 4 potatos
* 2 cups peas
* 4 cups spinach, fresh
* 2 tbs curry powder (Whole Foods #10129 for not spicy, #10131 for spicy)
* 1 tbs turmeric powder
* 1/2 tbs ginger powder
* 2 tbs cumin
* 2 tbs garam masala
* 1/4 cup canola oil
* garlic, if desired

Directions:

# boil potatoes until soft.
# cut up onion. Fry in oil with cumin and curry powder (as well as garlic if desired) until curry powder turns yellow.
# add turmeric, ginger, spinach, and potatoes to the mixture. Other desired vegetables as well (green beans are good).
# simmer for 15 minutes or so.
# Add in peas and garam masala.
# simmer until peas are cooked (this should be less than 5 minutes).
# Serve.

* 1 cup long grain rice with necessary water.
* 1 tbsp butter
* 1 tbsp garam masala
* 1 tbsp cumin seeds
* 1 tsp cardamom powder or 4 cardamom pods

Directions:

# Use whatever method of rice cooking you have to cook rice; add all other ingredients with rice.

There we go.

So Much Pumpkin!

To Try for Tomorrow, to use up the piles of pumpkin we have:
-Pumpkin pasta sauce
-pumpkin spice bread
-slow cooker pumpkin soup


Pumpkin Pasta Sauce

• 1/4 c. butter
• 1 medium-sized shallot, minced (You can use 1/2 a small onion in place of the shallot if you want. However, the shallot does provide a nice mild flavor.)
• 3 cloves garlic, minced
• 1 15 oz. can pumpkin puree
• 1/2 c. chicken stock
• 3/4 c. milk
• 1 1/4 t. salt, more or less to taste
• 1/2 t. black pepper, more or less to taste
• 1/8 t. nutmeg
• 1/4 c. diced parsley

Maybe play with orange juice?


Pumpkin Spice BreadIngredients

• 1 cup all-purpose flour, plus more for prepping pan
• 1/2 cup whole-wheat flour
• 1/3 cup sugar
• 1/4 cup light or dark brown sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 large eggs
• 1 cup whole milk
• 6 tablespoons unsalted butter, melted, plus more for greasing pan
• 1 (15-ounce) can pumpkin puree
• 1 tablespoon grated fresh ginger
• 3/4 cup roasted pumpkin seeds

Directions

Preheat oven to 350 degrees F.

Have 4 (3 by 5 1/2 by 2-inch) bread pans greased and floured.

Whisk together the flours, sugars, baking powder, salt, cinnamon, and nutmeg and set aside. Beat the eggs, then add the milk, butter, pumpkin, and ginger. Whisk to combine well. Combine the wet and dry ingredients and fold in 1/2 the pumpkin seeds. Divide the batter among the 4 pans and top with the remaining pumpkin seeds. Bake about 45 to 50 minutes or until the top is browned and cracked.

Slow Cooker Sweet-Hot Vegan Pumpkin Soup

1 – 16 oz. can pumpkin

4 cups (32 oz. carton) vegetable broth

2 carrots, peeled and chopped

1 onion, chopped

2 tablespoons watercress, chopped

1 or 2 jalapeno chiles, seeded and chopped

3 tablespoons agave nectar

1/2 teaspoon curry powder

1/2 teaspoon salt

1/2 cup Sauterne wine

watercress leaves for garnish

Combine all ingredients (except garnish) in crockpot and simmer on low for 9 to 9.5 hours, or until vegetables are soft. Puree soup in a blender or food processor. Reheat if needed or garnish with watercress and serve! Enjoy!

Chelsea's Pumpkin Soup

Pumpkin Soup Recipe

1/2 stick butter or margarine
1 lg. Onion, chopped
1 medium leek, white part only, chopped
1 lb. canned pumpkin (Libby’s is a good one to use)
4 cups chicken broth
1 tsp. Salt (Optional since chicken broth adds enough flavor)
1/2 tsp. Curry powder
1/4 tsp. Ground nutmeg
1/4 tsp. Ground white pepper
1/4 tsp. Ground ginger
1 bay leaf
1 cup half-n-half (Optional – to be added at the end before serving
if you wish to have a creamier soup)

In medium soup pot melt butter and sauté onion and leek until soft.
Add pumpkin, broth, and seasonings.
Bring to a boil, reduce heat and simmer for 15 minutes, uncovered,
stirring occasionally.
Remove bay leaf.
Puree soup in blender or food processor, in small batches. (May be
refrigerated for a few days at this point, or frozen)
Return soup to pot.
Add half n half.
Cook over moderate heat for a few minutes, stirring.
Adjust seasonings.
Enjoy :)

Aunt Sharon's Yam Casserole

Yam Casserole:

3-4 medium yams (3 cups cooked and mashed. Bake at 350 for 1 hour. MASH WITH CRAZY! XD)
1/4 c sugar
2 beaten eggs (beat 'em well, beat 'em hard)
1/2 tsp salt
1/4 stick butter (optional, I didn't use)
1/2 c milk
1 tsp vanilla

MIX THAT ALL TOGETHER WELL!!!

Topping:
1/2 c brown sugar
1/3 c flour
1/3 c butter or margarine (margarine mixes easier)
cut together with a pastery blender (or knives, or forks) like a pastry dough, so all the bits are mixed and the butter in itty bitty pieces.
Mix in 1 c chopped pecans.
sprinkle on top.

BAKE! for 20-30 minutes @ 350