Macaroon Kiss Cookies

2 1/2 cups All purpose flour
1 Tablespoon plus 1 teaspoon baking powder
1/2 teaspoon table salt
2/3 cups butter, softened
6 oz. cream cheese, softened
1 1/2 cups granulated sugar
2 egg yolks
1 Tablespoon plus 1 teaspoon Vanilla extract
1 Tablespoon plus 1 teaspoon juice from a fresh orange
10 cups sweetened flaked coconut, divided in to 6 cup and 4 cup portions
1 bag Hershey Kisses (48 pieces)

Step 1:  In a medium bowl, sift flour, baking powder and salt.  Set aside.

Step 2:  In the bowl of an electric mixer, beat the butter, cream cheese, and sugar until light and fluffy.  Add egg yolks, vanilla and orange juice and beat till smooth. 

Step 3:  In 1 cup increments, mix flour in to the butter mixture.  Add the 6 cups flaked coconut and beat to combine.

Step 4:  Refrigerate dough for 1 hour. While dough is chilling, remove wrappers from the Kisses.

Step 5:  Preheat oven to 350.  One at a time, scoop dough into 1" balls, then roll in the bowl of remaining coconut (4 cups).  Arrange on an ungreased baking sheet, at least an inch apart (cookies will spread slightly).  A standard cookie sheet should accommodate a dozen cookies at a time.  Bake 12 minutes, until the cookies puff and are very lightly browned. 

Step 6:  Remove from oven.  Immediately press one Kiss into each cookie.  Return pan to oven and bake for an additional minute.

Step 7:  Remove pan from oven and cool on a rack for 10 minutes.  With a thin spatula, gently move cookies on to a rack to finish cooling.

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Raspberry Almond Thumbprints Cookie

Ingredients:
2 cups butter, softened
1 1/3 cup sugar
1 teaspoon salt
2 teaspoons almond extract
4 cups flour
1 cup ground (or finely chopped) almonds
1 cup raspberry freezer jam

Directions:
Preheat the oven to 325ºF.  In a large mixer bowl, cream together the butter and sugar until fluffy.

Beat in the salt, and almond extract until smooth.  Mix in the flour until combined, and then the almonds.  The dough will be very...  clean.  It's hard to describe, but you will know what I mean when you get there. 

Scoop out small balls of dough onto a parchment-lined baking sheet.  Press a hole into the center of each cookie, not all the way through.

Fill each hole with raspberry jam or freezer jam as full as they will go, actually kind of mounded into the hole because it will settle as the cookies spread.

 Bake for 20-25 minutes until the cookies are light golden brown around the edges.

Cool completely as the jam will set up as the cookies cool.  Store in tupperware at room temperature for a few days or in the freezer for longer!

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Fried Bocconcini with Spicy Tomato Sauce

Fried Bocconcini with Spicy Tomato Sauce

Servings: approximately 20  (I halved this recipe, but I am listing the full one here-it would be enough for a large group)

Ingredients

For the sauce:


1/2 cup extra-virgin olive oil
2 garlic cloves, minced
1 tsp. red pepper flakes
1 can (28 oz.) crushed tomatoes, juice reserved
Salt and pepper, to taste
For the fried mozzarella:
3-4 cups peanut oil, depending on type of pan you will be frying the cheese in
1 teaspoon salt, plus more to taste
2 tablespoons grated Parmesan
2 lb. mozzarella bocconcini (about 50 pieces)
4 eggs
1/2 cup milk
2 cups all-purpose flour
4 cups panko
Special equipment:  Deep-frying thermometer


Instructions


1. For the sauce: In a saucepan over medium heat, warm the 1/2 cup olive oil.

2. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute.

3. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.


4. Preheat an oven to 200°F.


5. For the fried mozzarella: Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.


6. If your cheese balls seem pretty big, halve or quarter them into bite-size pieces.  Once they get the panko breading on them, they will be a lot bigger.


7.In a bowl, whisk together the eggs and milk.


8. Put the egg mixture and bread crumbs in separate wide, shallow bowls.  Combine the panko with the teaspoon of salt and Parmesan in another wide, shallow bowl.  (*If you only have one shallow bowl, use it for the panko.  It will help you immensely with the breading process.)


9. Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step.


10.  Repeat the breading process one more time for each cheese piece.


11. In a large, deep sauté pan over medium-high heat, pour the oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer.


12. Working in batches, fry the cheese until golden, about 45 seconds (or until golden brown-watch them carefully as oven temperatures may vary). If you notice that your thermometer’s reading decreases, wait for a little while until the oil gets back up to the proper temperature.


13. Transfer the fried cheese to a paper towel-lined plate and season with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.


14.  Serve with the warm tomato sauce.

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Spanish Baked Bananas (Platanos Al Forno)

Basic ingredients

- 4 bananas
- grated rind and juice of 1 orange
- 3 tablespoon brown sugar
- 2 tablespoon butter
- 50  g Yoghurt or ice-cream

Steps

1.Peel the bananas from top to the end.
2.Cut the bananas and put on the oven dish.
3.pour the orange juice on top of the bananas.
4.Add the brown sugar over the bananas.
5.Grate some skin of an orange and add on top of the bananas.
6.Add the butter on top of the bananas.
7.Cover the oven dish with foil.
8.Bake in the oven at 180′ c for 15 mins.
9.serve warm with the ice-cream or yoghurt.

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Serabi Notosuman

Bahan :
500 gram tepung beras

250 gram gula pasir dibikin jadi gula cair

1 butir kelapa parut dibikin jadi santan kental

600 cc air

Soda kue

Minyak goreng buat menggoreng (bubuhkan ke pancinya dengan kain yang diikat membentuk gumpalan)

Air pandan, kuning telur, coklat mesyes buat selera

Catatan: Perbandingan gula: tepung harus 1:2

Cara membuatnya: Tepung beras dituangi air sedikit demi sedikit sambil diaduk agar rata membentuk adonan cairan yang kental. Masukkan gula putih cair ke dalam adonan, bubuhkan sedikit soda kue. Siapkan santan yang sudah dimasak matang. Siapkan wajan di atas api arang atau api gas yang kecil, tuangi sesendok sayur adonan (tepung dan gula) lalu ratakan. Setelah adonan setengah matang, tuangkan santan kental sesendok sayur lalu tutup wajannya dengan penutup dari keramik. Kalau suka bisa ditambahkan air pandan atau coklat atau kuning telur. Bila tepi serabi berwarna coklat itu adalah tanda serabi sudah matang.
 

Pesan dari pembuatnya: Api untuk memasak serabi jangan besar, kalau bisa kira-kira sepanas api arang. Wajan serabi tidak boleh terkena air agar tidak lengket. Wajan hanya boleh dibersihkan dengan minyak goreng saja. Tutupnya dari keramik karena keramik bisa menyerap uap air agar tidak jatuh ke serabi saat dimasak. Tutupnya ini boleh dicuci dengan air. Pembakaran serabi dilakukan dengan alat bakar tradisional terbuat dari tanah liat, yang menggunakan arang. Dengan alat ini, hasilnya maksimal. Kalaumempergunakan gas sebagai pembakar, tetapi serabi tidak mengembang dan tidak menghasilkan serat.

  

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