聖誕節小點心和其他

很久沒來這兒上貼了,一是懶,二是電腦和像機都出問題,煩啊~~
最近做了一些小餅幹,是我家聖誕節必備的東西,傳上來給大家分享:)
配方全部來自我婆婆,最進她身體不大好,本來要親自做的,現在隻好E-MAIL我配方了.好在我去年跟她學過一次.很快就做好了.
1,椰蓉杏仁米糕(ALMOND RICE MADELEIES)

Vegetable cooking spray
1 cup whole blanched almonds,lightly toasted.
1&1/2 cups sugar
3/4 cup flaked coconut
3 cups cooked rice,chilled
3 egg whites
fresh raspberries(optional)
Frizeb bibdauriry whipped topping,thawed(optional)
powder suger(optional)

oven 350f
Coat 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.






Tea cookies(桃仁茶酥)



1 cup butter

½ cup powdered sugar

21/2 cups flour

1/1 teaspoon salt

1 teaspoon vanilla

2/1 cup chopped walnuts



Cream 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 frosting



Cherry frosting



½ cup butter softened

1 box of powdered sugar

enough juice from jar of cherries to make frosting spread able



Mix butter and sugar, then add the cherry juice






掰開看裏麵,非常非常的酥:



PEANUT BUTTER COOKIES(花生酥):

PEANUT BUTTER COOKIES:

OVEN:350F ,

1/2 CUP SHORTENING
1/2 CUP PEANUT BUTTER(選裏麵有花生碎粒的)
1/2 CUP GRANULATED SUGAR
1/2 CUP PACKED BROWN SUGAR
1 TSP BAKING POWDER
1/8 TSP BAKING SODA
1 EGG
2 TBSP MILK
1 TSP VANILLA
1&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(我嫌糖太多沒裹糖,就用叉子沾糖壓).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.




掰開看看,裏麵的花生碎粒還可以看見呢,香啊~




COCONUT MACAROONS:(椰絲蛋白酥)
Oven 325F

2 egg whites
1/2 tsp vanilla
2/3 cup sugar
1&1/3cups flaked coconut
1 tbsp lemon juice
1 tsp finely shredded lemon peel.

1,Lightly grease a cookie sheet(我用不沾的,就不用這一步了),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.(一旦完全冷卻後要立即密封收藏,如擺在外麵會吸空氣中的水分,使MACAROON邊棉軟)




入嘴就化的那種感覺.

餅幹家族合影,由於巧克力餅幹太一般,就不專門照了.

Chocolate chip cookies



½ cup softened butter

½ cup sugar

¼ cup firmly packed dark brown sugar

1 egg

1 teaspoon vanilla

1 cup unsifted flour

½ teaspoon soda

½ teaspoon salt

1 12 oz package chocolate chip pieces



Beat 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.





另外前麵做了個檸檬蛋白派,用私房為為的方子做的.



還有就是上周六做了一些菜和朋友聚會:

蕨菜幹燒肉:



香水魚片:

三磅多的BASA魚片放到這個臉盆大的湯盆裏好象也看不出有多少啊~~


一周前裝的麻辣香腸,失敗! 怪我的花椒太厲害了,十磅肉隻放了一兩花椒,結果麻翻了一幫人,奪了肉味了!




韭菜香幹炒紅椒香菇絲.放了點郫縣豆瓣.




韓國粉絲辣拌波菜,紅羅卜絲



另外還有麻辣手絲雞,雪豆炒香腸,波蘭蒜腸,和RIB EYE STEAK等都被照糊了.因為趕著開飯,沒空仔細照,也沒檢查照的結果,哎.
最後翻出來一張切開的牛排照片,勉強看吧:



上的部分菜:



專門換了聖誕節的桌布,圖個喜慶~~~




祝大家吃好玩好,聖誕節快樂~~