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最近做了一些小饼干,是我家圣诞节必备的东西,传上来给大家分享配方全部来自我婆婆,最进她身体不大好,本来要亲自做的,现在只好E-MAIL我配方了.好在我去年跟她学过一次.很快就做好了.1,椰蓉杏仁米糕(ALMOND RICE MADELEIES)Vegetable cooking spray1 cup whole blanched almonds,lightly toasted.1&1/2 cups sugar3/4 cup flaked coconut3 cups cooked rice,chilled3 egg whitesfresh raspberries(optional)Frizeb bibdauriry whipped topping,thawed(optional)powder suger(optional)oven 350fCoat 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.掰开看看掰开看看Tea cookies(桃仁茶酥)1 cup butter1/2 cup powdered sugar2&1/2 cups flour1/1 teaspoon salt1 teaspoon vanilla1/2 cup chopped walnutsCream 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 frostingCherry frosting½ cup butter softened1 box of powdered sugarenough juice from jar of cherries to make frosting spread ableMix butter and sugar, then add the cherry juice这里说明一下,她说的CHERRY JUICE就是酒渍红撄桃的汁掰开看里面,非常非常的酥:通常这是吃下午茶用的小点心.还可以抹上各种颜色,花样的填料,PEANUT BUTTER COOKIES(花生酥):PEANUT BUTTER COOKIES:OVEN:350F ,1/2 CUP SHORTENING1/2 CUP PEANUT BUTTER(选里面有花生碎粒的)1/2 CUP GRANULATED SUGAR1/2 CUP PACKED BROWN SUGAR1 TSP BAKING POWDER1/8 TSP BAKING SODA1 EGG2 TBSP MILK1 TSP VANILLA1&3/4 CUPS ALL-PURPOSE FLOUR做法: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.掰开看看,咬一口,满嘴的花生香味,香啊~~COCONUT MACAROONS:(椰丝蛋白酥)Oven 325F2 egg whites1/2 tsp vanilla2/3 cup sugar1&1/3cups flaked coconut1 tbsp lemon juice1 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)入嘴就酥化的那种感觉,想象得出吧,还有柠檬香味哦~~由于巧克力饼干太一般,就不专门照了.这儿有张饼干家族合影:Chocolate chip cookies1/2 cup softened butter1/2 cup sugar1/4 cup firmly packed dark brown sugar1 egg1 teaspoon vanilla1 cup unsifted flour1/2 teaspoon soda1/2 teaspoon salt1 12 oz package chocolate chip piecesBeat 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.另外前面做了个柠檬蛋白派,用私房为为的方子做的.前天又再接再厉,接着做了松软酥脆的波兰小卷,就是外面裹了糖粉像春卷一样的东西.过完节我会专门贴一贴做发,这是我最喜欢的饼干之一.:)今天有空了,就在我婆婆家和她一起做了几个比较漂亮的雪花饼干,配方是用SUGAR COOKIE做底,上面用ROYAL ICEING做的装饰,吃起来没什么好吃,就是好看而已,所以没多做.雪花饼干之二雪花饼干之三看了我想吃啊 怎么办~·#!#··!还有就是上周六朋友聚会,我做了一些菜:蕨菜干烧肉:香水鱼片:三磅多的BASA鱼片放到这个脸盆大的汤盆里好象看不出有多少啊~~还有就是上周六朋友聚会,我做了一些菜:蕨菜干烧肉:郁闷,怎么老说我没贴上,害我重贴!一周前装的麻辣香肠,失败! 怪我的花椒太厉害了,十磅肉只放了一两花椒,结果麻翻了一帮人,夺了肉味了!韭菜香干炒红椒香菇丝.放了点郫县豆瓣.红帽子:)韩国粉丝辣拌波菜,红罗卜丝上的部分菜:专门换了圣诞节的桌布,图个喜庆~~~等牛排上桌了就来不及照相了,所以只能上部分照片最后是前面做的柠檬蛋白派,用私房为为的方子做的.厨艺棒极了,眼馋中……谢谢府青和好思佳,很久没遇到你们了:)段流水 :)搞那么多英文干什么?还好我还练过,那还不晕了