Chinese Glazed Fruit
Chinese Glazed Fruit
3/4 cup cold water
1/3 cup all-purpose flour
1/4 cup cornstarch
3/4 tps baking powder
1/2 tps salt
Peanut or vegetable oil
2 medium apples, pared & cut into eighths
2 firm medium bananas, cut diagonally into 1/2-inch slices
2 cups granulated sugar
1 cup water
1/2 cup light corn syrup
1/4 cup white or black sesame seed
Iced water
Beat 3/4 cup water, the flour, cornstarch, baking powder & salt with h& beater until smooth
Heat 1 to 1 1/2 inches oil to 360 deg F
Stir apples into batter until coated
Remove 1 piece at a time with slotted spoon, letting excess batter drip into bowl
Fry 6 to 8 pieces at a time, turning occasionally, until golden brown, about 5 min; drain
Repeat with bananas
Thoroughly mix sugar, 1 cup water & the corn syrup in heavy 3-quart saucepan
Heat to boiling, without stirring, over high heat
Cook, without stirring, over high heat to 300 deg F on c&y thermometer or until small amount of mixture dropped into very cold water separates into threads that are hard & brittle (mixture will be light golden brown)
Decrease heat to very low; stir in sesame seed
Generously oil large flat serving plate
Stir 1 piece of fruit at a time into syrup until evenly coated
Immediately remove from syrup & place on oiled plate
Do not let pieces touch
At the table, dip each piece of fruit into iced water to harden coating
Yields 6 servings
Italian Almond Cake
Italian Almond Cake
Posted by CookinMom at recipegoldmine
com April 30, 2001
This elegant and rich dessert is easy with a food processor
1 pound (16 ozs) almond paste*
1 1/2 cups granulated sugar
1 cup butter, softened
6 eggs
2 tablespoons Kirsch, Amaretto, or Drambuie (or a
combination of Amaretto and Drambuie)
1/2 teaspoon almond extract
1 cup flour
1 teaspoon baking powder
Preheat oven to 350 deg F
Grease and flour a 9- or 10-inch springform pan
In a food processor, whirl almond paste with sugar until blended to the consistency of sand
Transfer to mixing bowl
Add softened butter; then add eggs one by one beating after each addition
Add Kirsch and almond extract
In a separate bowl, sift flour and baking powder
Mix into almond mixture
Do not overmix
Bake at 350 deg F for 50 – 60 minutes or until knife comes out with just a few crumbs attached (not wet)
Cool in pan
Remove sides of springform pan and transfer to a serving platter
Optional: Sprinkle top with powdered sugar before serving
Recipe can be halved and baked in a 9-inch layer cake pan
Baking time will vary
Check after 40 minutes
*Editor’s Note: If buying supermarket grade almond paste, I recommend Odense brand
It comes in a 7-oz roll
I do not recommend Betty Crocker’s
Professional quality almond paste is preferable to grocery store brand
Enjoy!
Chinese Chicken
Chinese Chicken
1 fryer, boiled, de-boned & cut
into bite-size pieces
1 can mushroom soup
2 cups chopped celery
1 small onion, grated
2 Tbsplemon juice
1/2 tps salt
1/2 cup cashew nuts
1 (3 ounce) can Chinese noodles
1/2 cup grated Cheddar cheese
Preheat oven to 350 deg F
Reserve 1/2 can of noodles & 1/4 cup cheese
Mix all other ingredients together & pour into a casserole
Mix remaining noodles with cheese & sprinkle on top
Bake 30 to 40 min, until bubbly
Serves 6