Dumplings

I cannot find the specific site I used to make the dumplings, but I didn't use any one recipe anyway as I sort of made my own. They don't look great, but if you look up dumplings on google, and search out tips on how to fold them and make your own, you'll get there! It will take me a while to get better I'm sure.



Dough
1 cup flour plus 1/4 cup water (plus extra if you need, and extra flour for work surface).

Mix the flour and the water. Add a little water if needed. The dough should stick together and pull away from the bowl slightly. I read it is better if the dough is too wet rather than too dry, but it should be workable. Knead 20 times, then roll into a ball and place under a damp cloth for 15 minutes.

Roll into a log, and cut into 'rounds' (this amount should make 20, but I only cut enough for 12, so my dough was thicker, but that's ok). Roll into a circle shape using your rolling pin, place filling in center (about 1 Tbsp) and press filling until not loose. Grab the dough, fold over the filling, and pinch in the center. Then you can make folds all along one side of the pinch until you have a teardrop shape at the end, pinch that together, and do the same for the other side of the center. You should only see folds on one side of your dumpling, the other side would be 'flat'. Really, look this up. I don't thing it really matters how you close them for eatibility sake, but it looks kinda cool. I think this site may have some tips (it isn't the one I used, but I can't find that one now.) Boil until they float, and you are done! Serve with soya sauce for dipping.

Filling - What I used (not an actual recipe... haha)
1/3-1/2 cup (approximate) sausage (I used already cooked leftovers)
1 cooked chicken breast
1/2 Tbsp soya sauce
1/2 cup chopped cabbage (was already steamed and in the freezer...)
1 minced garlic clove
2 minced green onions
1 tsp rice vineger
minced fresh ginger... I'm guessing about 1 tsp? I just added a few dashes of the powdered/dry stuff.

Mix all the ingredients... make sure everything is minced really fine, and store in the fridge until ready to use. I had lots leftover after making only 12 dumplings, so I assume this would fill 30 or more. I am thinking I could use the rest in soup!

Tea Marbled Eggs

I found this recipe over at Steamy Kitchen. It looked awesome, so I had to try it for myself.



Ingredients
6 eggs
3/4 cup soy sauce
2 star anise
2 tablespoons black tea (or 2 tea bags)
1 cinnamon stick
1 teaspoon sugar

I halved the recipe... and I think that may be why my marbling wasn't very dark. It still looked cool, though! I also used different tea, since I don't buy black, which may have been another reason for the lack of dark marbling.

Boil the eggs. I steamed mine until they were done. Tap the shell all over with a spoon (lightly) to crack it, but do not break the shell off (she has some awesome tips and pics on her site... go check them out if you need). Place all the other ingredients in the water used to boil the eggs... as it should still be hot. Place eggs in the mixture, bring to a boil, and then lower heat and simmer for 40 minutes (this mixture smells oh so good!). Remove from heat and let sit overnight (she did 5 hours... mine sat for 13, haha, as I forgot about them). Peel and enjoy!

Almond Cookies

For Chinese New Year, I decided I wanted to make some recipes that they may have usually for the New Year. One recipe I found that I had the ingredients for were almond cookies.
Adapted from About.com.

Prep Time: 15min
Cook Time: 25min

Ingredients
2 cups flour
1/2 tsp baking powder
1/2 tsp baking soda
dash salt
1/2 cup butter
1/2 cup shortening
3/4 cup white sugar
1 egg (plus one for brushing on top later)
2 1/2 tsp almond extract
whole blanched almonds (enough for one per cookie... or about 30)

Preheat oven to 325F

Sift flour, baking powder, baking soda, and salt in a large bowl. With an electric mixer, in a medium bowl, mix the butter, shortening and sugar. Add ONE egg and almond extract and beat until well blended. Add the flour mixture... dough will be crumbly and hard to handle.

To make it easier to form into balls, roll dough into 2 10 inch logs, wrap, and place in fridge for 2 hours. I didn't bother putting it in the fridge, and it still worked out well for me.

Take each log and cut into 15 equal pieces... making 30 cookies. Roll each piece into a ball, place on a lightly greased cookie tray 1 1/2 inches apart or more. Place an almond in the center of each and press down.

Brush each cookie with egg (lightly beaten). Bake for 15-18 minutes until golden brown. Cool and store in a sealed container.

Christmas Breakfast

Christmas Wife Saver Breakfast
adapted from a friend's recipe.
I made this recipe a lot smaller than that which was given. I'll post what I did. It's easy enough to modify for your own family.

Ingredients
4 slices bread, crusts removed and set aside
2 eggs
1 cup milk
1 chopped tomato
1/2 cup corn flakes (rice krispies work too... maybe do the Christmas colored ones!)
Shredded cheddar Cheese (about 1/4 cup... more if you like)
Ham (about 2 slices works)
1/4 cup chopped onion (saute it first. I didn't and wish I had) OR use onion powder... I just shake it in.

Place de-crusted bread on the bottom of a 8" square baking pan. Place crusts in corners to fill. Chop up the ham and arrange over bread. Add shredded cheese. Mix onions, eggs and milk and pour over the whole thing. Place in the fridge overnight.

Preheat oven to 350F. Place chopped tomato on top of casserole, and spread the cereal on top of that. Place in the oven for one hour. And you are done!!

Toffee

This is another one of my holiday favorites. A great recipe... I found this specific one online at Better Homes and Gardens.

It takes a long time on the stove, but it is well worth it. And it is a good idea to invest in a candy thermometer for this one.

Toffee Butter Crunch
Makes about 40 servings
prep 20 minutes, chill 15 minutes, cook 20 minutes (or longer, depending)

Ingredients

1/2 cup coarsely chopped almonds or pecans, toasted
1 cup butter
1 cup sugar
3 Tbsp water
1 Tbsp light corn syrup
3/4 cup semisweet chocolate chips
1/2 cup finely chopped almonds or pecans, toasted.

Toast your pecans/almonds. I do mine in the oven, allowing the oven to heat up to 350F with the almonds in a single layer on a baking sheet. Do them whole... you don't want them to burn. It only takes 5-10 minutes (watch them, you'll know they are toasted when you can start to smell them a bit)

Line a 13x9x2 inch baking pan with foil. Extend foil over sides of pan. Sprinkle with the 1/2 cup coarsely chopped nuts. Set aside

Butter the sides of a 2 quart saucepan. In it, melt the butter, adding the sugar, water, and corn syrup when melted. Cook and stir over med-high heat until the mixture boils. Clip on a candy thermometer (don't let the bottom of it touch the bottom of the pot, or you won't get an accurate reading) and boil, stirring frequently, on medium heat until it reaches 290 degrees F (or soft crack stage). Watch carefully after the 280 degree mark to prevent scorching (I stir the entire time to make sure it won't burn). Remove from heat, remove thermometer, and pour into prepared pan.

Let candy stand about 5 minutes and sprinkle with chocolate. Allow chocolate to melt/soften, then spread over the candy (about 1-2 minutes). Sprinkle with the finely chopped nuts. Chill until firm. Chen firm, use the foil to lift it out of the pan and break it into pieces. Store tightly covered. Makes 1.5 lbs.

... and in my house, it doesn't last long. I may need to make another batch.

Mini Peanut Butter Cups

I found this recipe online at http://www.make-stuff.com/cooking/peanutbutter_cup.html.

I changed it a bit as I found it a bit more difficult to do. Trial and error, right? It is a nice recipe, but very sweet.

Peanut Butter Cups



(Note: Recipe asks for 1lb powdered sugar, which is about 3.5 cups... but I found this to be too much. I could only get 2.5 cups into it, and so I think it should probably be 1/2 lb, or 2 cups of the stuff)


Ingredients
1 lb powdered sugar (use 2-2.5 cups instead of 3.5)
1/4 lb margarine (1/2 cup)
6 oz milk chocolate (1 cup of choc chips)
1 cup peanut butter

Melt margarine in a medium or large saucepan. Remove from heat and stir in peanut butter. Gradually add the powdered sugar (it says to transfer to a mixing bowl, but I hate doing extra dishes, ha ha). Stir until well mixed and press into a pie pan... or in my case into about 3 dozen mini cupcake tins lined with mini cupcake papers. Melt chocolate and spread over top. Chill.

Note: Takes about 10 minutes to make, and 30 to press into the minis. Probably only 15 total if working with one pie pan, so that way would be quick and easy.

Banana Nut Bread

This is the banana bread recipe I make on a regular basis with any bananas that look like they're getting a little over-ripe. It is delish! And easy too! (adapted from the Betty Crocker's Cookbook)

Banana Nut Bread

Ingredients
2 1/2 cups flour (I use 1/2 white, 1/2 whole wheat)
1/2 cup sugar
1/2 cup brown sugar
3 1/2 tsp baking powder
dash salt
3 Tbsp vegetable oil
1/3 cup milk
2-3 medium bananas, mashed
1 egg
1 cup chopped nuts

Heat oven to 350F.
Grease bottom of loaf pan, 9x5x3 inches.
Mix all ingredients, beat 30 seconds. Pour into pan(s)
Bake until wooden pick (inserted in the center) comes out clean... about 55-65 minutes.
Cool slightly, loosen sides of loaf from the pan and remove, cooling completely on wire rack before slicing. To store, wrap and refrigerate for 1 week. Can be frozen for up to 3 months.