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