No Wok Takeout (12 page)
Authors: Victoria Love
2 cups flour
1 1/2 cups sugar
2/3 cup butter
2 teaspoons baking powder
1 teaspoon salt
1 cup milk
2 eggs, separated
1 teaspoon vanilla
2 cups blueberries
Directions
Take butter, sugar and blend with flour.
Preserve ¾ cup of the mixture.
Take the baking powder, milk, egg yolks, and salt and add them to rest of mixture.
Mix well.
After this, beat the egg whites and fold into batter and pour this into baking pan.
Use the blueberries as sprinkle all over.
Use the preserved mixture for topping.
Bake for approximately ¾ hour at THREE FIFTY (35o) degrees Fahrenheit.
1 cup whole milk, well chilled
3/4 cup granulated sugar
2 cups heavy cream, well chilled
1 teaspoon pure vanilla extract
2/3 cup cake mix
Directions
First of all, put ice cream maker bowl into freezer.
Take the milk, and whisk with granulated sugar in bowl till sugar dissolves.
Blend in heavy creamy. Blend in vanilla.
Mix in cake mix till lumps are disappeared.
Take mixture and pour this into freezer bowl and allow to blend till become thick, approximately ½ hour.
Take out ice cream from freezer bowl and put in another container.
Take the freezer bowl, ice cream and put them into freezer.
1/2 cup butter
1/2 cup vegetable oil
1 3/4 cups sugar
2 large eggs
1/2 cup buttermilk or 1/2 cup sour milk
1 teaspoon vanilla
1/4 cup cocoa
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
2 cups zucchini, grated
3/4 cup chocolate chips
1/2 cup walnuts
Directions
Mix the butter and add in oil. Then add in sugar mix.
Add the following eight items and blend them.
After this, fold in chips.
Fold in nuts.
Place into pan that has been sprayed and floured.
Bake for 60 min at THREE TWENTY FIVE (325) degrees Fahrenheit.
3 cups plain flour
185 g lard
5 tablespoons hot water
1 pinch salt
Custard
3 eggs
1/3 cup sugar
1 1/2 cups milk
3 drops yellow food coloring
Directions
For preparing pastry, take flour and sift with salt in bowl.
After this, rub the lard into flour till mixture look like fine breadcrumbs.
Blend in hot water for make firm dough.
Knead on floured surface.
Roll out and chop out with fluted cutter and place into sprayed patty tins.
Take eggs and beat with sugar. Blend in milk. Blend in food coloring and blend them.
Pour the custard into pastry cases.
Bake for TEN min at FOUR SEVENTY FIVE (475) degrees Fahrenheit, lower the temperature to 425 and cook for next ¼ hour.
1 cup unsalted butter, room temperature
1 cup powdered sugar
2 cups all-purpose flour
1 teaspoon baking powder
1/3 cup walnuts, chopped
1/4 cup dry roasted salted peanut, chopped
2 tablespoons eggs, beaten
Directions
Use a baking sheet for layering on baking pan.
Take butter, powdered sugar and mix with all purpose flour and baking powder.
Blend well and form dough.
Keep in refrigerator, covered, for 1/3 hour.
Take peanut, walnut and add them to bowl.
After this, fold the nuts into dough.
Distribute into nine pieces and roll out each one into a ball shape.
After this, press every dough for making a little flat.
Shift dough to baking pan.
Brush the dough surface with beaten egg.
Bake till become golden brown in color.
Allow the cookies to set on baking pan for FIVE min.
Then shift them to wire rack and allow to cool.
1 lb. low-fat breakfast sausage
5 -6 cups russet potatoes (peeled and chopped)
2 (14 ounce) cans chicken broth
3/4 cup sweet onion (chopped)
1 (12 ounce) cans evaporated milk
Garlic powder
Cracked pepper
2 cups 2% cheddar cheese (shredded)
Directions
Cook the onion and sausage in Dutch oven till pink color is gone.
Take chicken broth and add to sausage and onions.
Heat to boiling.
Add in potatoes.
Allow to simmer for 1/3 hour on moderately high temperature setting or till tender.
Take away from heat. And mash the potatoes.
Blend in evaporated milk.
Blend in cheese till melted.
Add in garlic powder.
Add in cracked pepper.
4 cups chicken broth
1 teaspoon soy sauce
1 teaspoon cornstarch, mixed with 2 t water
2 eggs, lightly beaten
2 green onions, chopped (the whole onion)
Salt and pepper
